Title: Springtime Cold Chocolate Souffle
Categories: Dessert Lowfat
Yield: 6 Servings

1		Envelope unflavored gelatin
1/4	c	Cold water
2	tb	56-60% vegetable oil spread
1 1/2	c	Cold skim milk; divided
1/2	c	Sugar
1/3	c	HERSHEY'S Cocoa; or European Style Cocoa
2 1/2	ts	Vanilla extract; divided
1 1/3	oz	Dry whipped topping mix

1. Measure length of foil to fit around 2-cup souffle dish; fold in thirds, lengthwise. Tape securely to outside of dish to form collar, extending 1-inch above rim; lightly oil inside of foil.

2. In small microwave-safe bowl, sprinkle gelatin over water; let stand 2 minutes to soften. Microwave at HIGH (100%) 30 seconds or until clear. Stir in vegetable oil spread; let stand several minutes until gelatin dissolves completely.

3. Stir together 1 cup skim milk, sugar, cocoa and 2 teaspoons vanilla. Beat on low speed while gradually pouring in gelatin mixture; let stand 5 minutes or until mixture thickens slightly.

4. Prepare whipped topping mix as directed with remaining 1/2 cup skim milk and 1/2 teaspoon vanilla extract; carefully fold into chocolate mixture until well blended. Spoon into prepared dish; cover. Refrigerate until firm; remove foil. Garnish as desired; serve cold. 6 servings.

NUTRITIONAL INFORMATION PER SERVING = 1/6 DESSERT 150 Calories 4 g Protein 27 g Carbohydrate 2.5 g Total Fat 0 mg Cholesterol 50 mg Sodium

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias.

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