Categories: Desserts, Low-cal 
      Yield: 7 servings 
  
      1    Envelope unflavored gelatin       1/2 ts Almond extract 
    2/3 c  Sugar                               1    Envelope (1.3 ounces) 
    1/3 c  Cocoa                                    Whipped topping mix 
  1 1/2 c  (12-oz can) evaporated            1/2 c  Cold skim milk 
           Skim milk                         1/2 ts Vanilla extract 
  
  In a medium saucepan, stir together gelatin, sugar and cocoa; add 
  evaporated milk, stirring until blended.  Let stand 1 minute.  Cook over 
  low heat, stirring constantly, until gelatin is completely dissolved, about 
  5 minutes.  Remove from heat; pour mixture into large bowl.  Stir in almond 
  extract.  Refrigerate, stirring occasionally, until mixture mounds slightly 
  when dropped from spoon.  In small mixer bowl, stir together topping mix, 
  milk and vanilla; whip on high speed of electric mixer until topping peaks, 
  about 2 minutes.  Continue beating 2 minutes longer until topping is light 
  and fluffy.  Reserve 1/2 topping for garnish (cover and refrigerate until 
  ready to use); fold remaining topping into chocolate mixture. Let stand a 
  few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish 
  with reserved topping. Seven 1/2 cup servings. 
   
  Calories: 160  Protein: 6 g  Fat: 1 g  Sodium: 70 mg  Carb: 31 g 
  Cholesterol: 0 mg  Calories from fats:  5% One more low-fat recipe from the 
  Tampa Tribune: