1 1/2 env. unflavored gelatin
2 c. water, divided
2 tsp. instant coffee
4 packets alba chocolate milk mix
2 tsp. vanilla extract
Artificial sweetener to equal 12 tsp. sugar
4 tsp. unsweetened cocoa
1 c. skim milk ricotta cheese

In a saucepan, soften gelatin in 1/2 cup of the water. Place over medium heat until dissolved. Pour into blender. Add remaining water and ingredients in order given. Blend until smooth. Pour into medium mold. Chill until firm preferably overnight. Makes 4 servings. Can be topped with 1 cup LaCreme or Cool Whip.