2 c. milk
1 c. sugar
4 tbsp. unsweetened cocoa
1 env. gelatin
1 tsp. vanilla
3 egg whites
Whipped cream
Cherries

Reserve 2 tablespoons sugar to sweeten egg whites. Put milk, cocoa, gelatin and remaining sugar in saucepan. Mix well. Place over medium heat and when mixture begins to boil, stir constantly and cook for 5 minutes. Remove from stove and let cool. When cool, add vanilla. Beat egg whites until stiff, then add the 2 tablespoons sugar that were reserved. Strain chocolate mixture into beaten whites; fill individual sherbet dishes with same. Top with whipped cream and a cherry. Serves 6.