Diabetic Chocolate Bavarian

1 envelope of unflavored gelatin
2 TBS. water
1/4 cup Cocoa
1 cup of skim milk
1/2 tsp. Vanilla extract
artificial sweetener to equal 16 tsp. Sugar
1 cup of non fat dry milk (solids)
1 cup ice water

Soften the gelatin in the water.  Make a paste of the cocoa and milk, then heat this over boiling water, adding the softened gelatin and artificial sweetener.  Stir until the gelatin dissolves then remove from the heat. Add the vanilla and let this sit until the mixture starts to thicken.

Now combine the milk solids with the ice water and beat with a mixer or blender on HIGH until the mixture looks like whipped cream. (Save back about 1/2 cup for garnish.)  Beat the gelatin until smooth and add gradually to the whipped milk. Spoon into a six cup mold. Chill until firm, which should take about three hours.  This will serve 12 people.

Each serving is 47 calories  carbohydrates = 6.2 Protein = 4.4 Fat = .5 or a total of the diabetic count of 1 vegetable B exchange