1 pk Unflavored gelatin
3 tb Hershey's Cocoa
to equal 1/2 cup sugar
1 t Vanilla extract
1/2 c Orange juice
2 tb Powdered sugar
1/4 t 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)

1. 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.
2. 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.
   
3. 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.
4. Refrigerate 4 to 6 hours or until set. Cut into wedges. Garnish with whipped topping and sliced orange, if desired. Makes 8
   servings.