Categories: Candies, Low-cal 
      Yield: 8 servings 
  
      1 c  2% milk 
    3/4 c  Unsweetened cocoa powder 
      5 tb Unflavored gelatin (5 pkg) 
      1 c  Water 
    1/2 c  Sweetener equiv. to sugar** 
      1 ts Artificial brandy extract 
  
  Preparation 10 min, standing time 4 hours. 
   
  In small saucepan, combine milk and cocoa.  Whisk until there are no lumps 
  of cocoa.  Cook over medium heat, stirring for about 5 min or until 
  thickened.  (This cooks out the raw cocoa taste.) 
   
  In another small saucepan, sprinkle gelatin over water; let stand for 5 min 
  to soften. 
   
  Heat over low heat, stirring, until gelatin dissolves.  Stir into cocoa 
  mixture. 
   
  Stir in sweetener (artificial sweetener like SugarTwin equivalent to 1/2 
  cup sugar) and brandy extract.  Remove from heat. 
   
  Pour into 8 inch square baking dish.  Let stand at room temperature 4 hours 
  or until firm. 
   
  To remove from pan, cut around edges with a sharp knife.  Place dish in 
  shallow pan of hot water for about 30 seconds just to slightly soften 
  bottom.  Loosen one corner, then quickly flip gel out onto clean cutting 
  surface. 
   
  With sharp knife, cut evenly in 10 one way and 10 the other way. Place in 
  container, cover and refrigerate.  Will keep up to 1 week in refrigerator. 
  Makes 100 squares. 
   
  3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein, 13 calories 
   
  14 squares (about 1/8 recipe) 1 milk choice, 59 calories 7 g carbohydrate, 
  7 g protein, 2 g fat 
   
  Source:  Choice Desserts by Kay Spicer 1986 Shared but not tested by 
  Elizabeth Rodier Sept 93