(Yields seven - half cup servings)

2 ½ tspns unflavored powdered gelatin (1pkg.)
½ cup unsweetened cocoa powder
½ cup plus ½ cup sugar
1 ¼ cups skimmed or non-fat evaporated milk
3 ounces semi-sweet chocolate, finely chopped
1 tspn pure vanilla extract
3 tblspns Just Whites
6 tblspns warm water
¼ tspn cream of tartar

1. Sprinkle gelatin into ¼ cup of cold water. Set aside to soften for at least 5 minutes.
   
   
2. Combine cocoa and 1/3 cup sugar in a heavy medium saucepan. Whisk in milk. Bring to a simmer over moderate heat, stirring frequently with a wooden spoon. Simmer gently, stirring constantly, for 1 ½ minutes.
   
   
3. Remove from heat and whisk in softened gelatin, chocolate and vanilla. Let sit for 1 minute. Pour mixture into a medium bowl.
   
   
4. Set the bowl in a larger bowl of ice water and stir occasionally, until the mixture cools and starts to thicken. Remove from the ice water.
   
   
5. Add 2 tablespoons of Just Whites to 6 tablespoons of warm water and whisk with the remaining ½ cup sugar. Using an electric mixer, beat the
   whites at high speed until stiff peaks are formed. Fold one-quarter of the chocolate mixture into the whites with a large rubber spatula. Fold this into
   the remaining chocolate mixture.
   
   
6. Cover and refrigerate for at least 4 – and up to 24 hours.

NUTRITION FACTS SERVING SIZE: ½ CUP
CALORIES: 195 / FAT: 0 G / SATURATED FAT: 0 G /
CHOLESTEROL: 2 Mg / CARBOHYDRATES: 38 G /
PROTEIN: 7 G / SODIUM 69 Mg