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Granulated sugar substitute to equal 14 teaspoons sugar
1-1/3 cups nonfat dry milk powder
1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 cup water
2 envelopes unflavored gelatin
1/2 cup water
1. Sprinkle gelatin over cold water in blender container; let stand 4 minutes to soften. Gently stir with rubber spatula, scraping gelatin particles off sides; add boiling water to gelatin mixture. Cover; blend until gelatin dissolves. Add dry milk powder, cocoa, vanilla and salt; blend on medium speed until well mixed. Add sugar substitute and ice cubes; blend on high speed until ice is crushed and mixture is smooth and fluffy.
2. Immediately pour into 4-cup mold. Cover; refrigerate until firm. Unmold onto serving plate. 8 servings.
NOTE: Eight individual dessert dishes may be used in place of 4-cup mold, if desired.
I love this recipe!! I am borderline diabetic so have to watch my sugar intake. This desert is delicious and satisfies my hunger for chocolate and sweets for quite awhile after eating it. It tastes very much like dark chocolate Hershey bars that I love. Cannot praise it enough!!!
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