For those watching your sugar, substitute it with 1/4 cup Splenda® sugar blend. Serve in a heart shaped bowls.
Ingredients:1 Teaspoon unflavored gelatin
1 Tablespoon cold water
2 Tablespoons boiling water
1/2 Cup sugar
1/4 Cup HERSHEY'S Cocoa
1 Cup (1/2 pt.) cold whipping cream
1 Teaspoon vanilla extract
Preparation:
1. Sprinkle unflavored gelatin in small bowl of cold water; let stand for 1 minute to soften. Add boiling water; stir until the gelatin is completely dissolved and clear. Cool slightly.
2. Stir together sugar and cocoa in medium bowl; add whipped cream and vanilla. Beat on medium speed, scraping bottom of bowl occasionally, until the mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.
3. Refrigerate for 30 minutes before serving. Garnish with Raspberries. Cover and Refrigerate
Makes four 1/2 cup servings.
