| 1 | In small bowl, sprinkle gelatin over water; let stand 2 minutes to soften. |
| 2 | In medium saucepan, stir together sugar and cocoa; stir in milk. |
| 3 | Cook over medium heat, stirring constantly, until mixture is very hot. |
| 4 | Add gelatin mixture; stirring until gelatin is completely dissolved; pour mixture into medium bowl. |
| 5 | Refrigerate until mixture is slightly cold (do not allow to gel). |
| 6 | In blender or food processor bowl, blend ricotta cheese and vanilla until smooth; stir into whipped topping. |
| 7 | Gradually fold into cocoa mixture; immediately pour into 2-cup mold. |
| 8 | Refrigerate until firm, about 2-3 hours. |
| 9 | Unmold onto serving plate. |
| 10 | Serve with strawberries, if desired. |
| 11 | nutritional information per serving: 110 calories; 4 grams protein; 17 grams cabohydrates; 3 grams fat; 5 milligrams cholesterol; 35 milligrams sodium; 75 milligrams calcium. |
