The best delicious Cocoa Orange Mousse Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cocoa Orange Mousse Pie recipe today!
Hello my friends, this Cocoa Orange Mousse Pie recipe will not disappoint, I promise! Made with simple ingredients, our Cocoa Orange Mousse Pie is amazingly delicious, and addictive, everyone will be asking for more Cocoa Orange Mousse Pie.
What Makes This Cocoa Orange Mousse Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cocoa Orange Mousse Pie.
Ready to make this Cocoa Orange Mousse Pie Recipe? Let’s do it!
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1 pk Unflavored gelatin
3 tb Hershey’s Cocoa
– to equal 1/2 cup sugar
1 ts Vanilla extract
1/2 c Orange juice
2 tb Powdered sugar
1/4 ts Ground cinnamon
-; (optional)
– darin orange segments in
2/3 c Skim milk
Granulated sugar substitute
1 Egg yolk
1 3/4 c Fat free ricotta cheese
1/2 c Whipping cream
Bs;
Sucrose-free whipped topping
Fresh orange slices or man-
– apple juice; (optional)
* Diabetics may wish to use a powdered sugar replacement in place of
the powdered sugar called for in this recipe. (Trish)
In a small saucepan, sprinkle gelatin over milk. Let stand 2 to 3
minutes. Add cocoa, sugar substitute and egg yolk; beat with whisk
until blended. Cook over low heat, stirring constantly, until gelatin
is completely dissolved. Remove from heat; stir in vanilla. Pour
mixture into blender container; add ricotta cheese and orange juice.
Cover; blend on medium speed until smooth. Pour into medium bowl.
Refrigerate, stirring occasionally, until mixture mounds slightly
when dropped from spoon, about 45 minutes.
In small bowl, beat whipping cream and powdered sugar until stiff;
fold into chocolate mixture.
In bowl, stir together graham cracker crumbs and cinnamon. Reserve 1
tablespoon for garnish. Sprinkle remaining crumbs on bottom of 8- or
9-inch round cake pan. Pour chocolate mixture over crumbs. Sprinkle
reserved crumbs over top. Refrigerate 4 to 6 hours or until set. Cut
into wedges. Garnish with whipped topping and sliced orange, if
desired. Makes 8 servings.
Nutritional information per serving: calories – 140, protein – 10
gm., fat – 6 gm., carbohydrates – 12 gm., cholesterol – 45 mg.,
calcium – 75 mg., sodium – 250 mg. Diabetic Exchanges – Low Fat Milk
~ 1, Exchange Calories – 120.
FROM: Information packet from Hershey Foods Corporation. Recipes
developed and tested in the Hershey Kitchens. For more recipes or
information call 1-800-468-1714 weekdays 9-4, Eastern time.
Yields
1 servings
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