Diabetic Chocolate Mousse

1 t unflavored gelatin
1 T cold water
2 T boiling water
1/2 c Splenda
1/4 c cocoa powder
1 c heavy cream, chilled
1 t vanilla extract

In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes. Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts. Makes 4 servings.

Nutritional information: 279 calories, 24 g fat, 6 g protein, 11 g carbohydrates, 82 mg cholesterol, 25 mg sodium, 5 g fiber.