Title: Chocolate Mousse (Rodier)
Categories: Dessert Lowfat Diabetic Canadian Chocolate
Yield: 6 Servings

1	tb	Unflavored gelatin (1 pkg)
1 1/2	c	Skim milk
1/4	c	Cocoa
1	tb	Cornstarch
1		Egg, separated
16	ts	Sweetener = 16 tsp sugar
1	ts	Vanilla
1/4	c	Instant skim milk powder
1/4	c	Ice water

Artificial sweetener is best added after cooking. If you want to use regular sugar, mix in with the cocoa and milk.

Sprinkle gelatin over 1/4 cup milk to soften. Let stand 5 min.

Whisk 1 cup milk and cocoa together until well blended. Heat to boiling in a heavy saucepan; reduce heat and simmer 5 min.

Stir together cornstarch, egg yolk and remaining 1/4 cup milk. Stir into cocoa mixture; continue cooking over low heat until mixture thickens.

Mix in gelatin and sweetener until they dissolve. Remove from heat and stir in vanilla. Chill until partially set. Beat together egg white, skim milk powder and ice water until stiff peaks form. Fold into chocolate mixture.

6 small servings with sweetener: each 1 milk choice (diabetic) 7 g carbohydrate, 5 g protein, 2 g fat. 66 calories

Variations: CHOCOLATE DREAM PIE - spoon chocolate mixture into baked 9" oatmeal pie shell. COOKIE CRUMBS ~ Spread a spoonful of crumbs on the bottom of 6 individual dessert dishes or stem glasses and top the mousse with a few crumbs, nuts or other topping. MOLD ~ Spoon into 6 individual molds or rinsed 4 cup mold and chill 4 hr. From Choice Cooking, Canadian Diabetes Association shared by Elizabeth Rodier

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