1 lg. egg
1 tbsp. cold water
1 env. unflavored gelatin
1 c. boiling water
1/2 c. part-skim ricotta cheese
1/2 c. cold 1% low-fat milk
1/4 c. plus 2 tbsp. sugar
1 1/4 tbsp. unsweetened cocoa powder

In a blender container or food processor, combine the egg, cold water and the gelatin. Process for 10 seconds. Scrape sides. Process for 10 seconds longer. Let stand for 1 minute or until gelatin is softened. Add boiling water. Process for 10 seconds or until gelatin is dissolved. Add ricotta cheese, milk, sugar and cocoa. Process for 1 minute. Pour mousse into 6 dessert cups. Chill for 2 hours or until set. Garnish each cup with a whole, fresh strawberry, if so desired. (Approximately 124 calories per serving.)