Cocoa orange mousse pie

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)

  *  Diabetics may wish to use a powdered sugar
  replacement in place of the powdered sugar called for
  in this recipe. (Trish)

  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.  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.

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

     Nutritional information per serving:  calories -
  140, protein - 10 gm., fat - 6 gm., carbohydrates - 12
  gm., cholesterol - 45 mg., calcium - 75 mg., sodium -
  250 mg. Diabetic Exchanges - Low Fat Milk - 1,
  Exchange Calories - 120.

  FROM:  Information packet from Hershey Foods
  Corporation. Recipes developed and tested in the
  Hershey Kitchens. For more recipes or information call
  1-800-468-1714 weekdays 9-4, Eastern time. Formatted
  to MM by Trish McKenna.