Categories: Desserts, Chocolate, Hershey's, 100th, Low-fat 
      Yield: 8 servings 
  
      1 pk Unflavored gelatin 
    1/4 c  Cold water 
    1/2 c  Sugar 
    1/3 c  HERSHEY'S cocoa 
    3/4 c  Skim milk 
    1/2 c  Lowfat part-skim ricotta 
           -cheese 
      1 t  Vanilla extract 
    1/2 c  Frozen light non-dairy 
           -whipped topping, thawed 
           Fresh strawberries 
  
  In small bowl, sprinkle gelatin over water; let stand 2 minutes to 
  soften. In medium saucepan, stir together sugar and cocoa; stir in 
  milk. Cook over medium heat, stirring constantly, until mixture is 
  very hot. Add gelatin mixture; stirring until gelatin is completely 
  dissolved; pour mixture into medium bowl. Refrigerate until mixture 
  is slightly cold (do not allow to gel). In blender or food processor 
  bowl, blend ricotta cheese and vanilla until smooth; stir into 
  whipped topping. Gradually fold into cocoa mixture; immediately pour 
  into 2-cup mold. Refrigerate until firm, about 2-3 hours. Unmold onto 
  serving plate. Serve with strawberries, if desired. 
   
  NUTRITIONAL INFORMATION PER SERVING: 110 calories; 4 grams protein; 17 
  grams cabohydrates; 3 grams fat; 5 milligrams cholesterol; 35 
  milligrams sodium; 75 milligrams calcium.