Mini Chocolate Mousse Tarts
reduced fat vanilla wafer(s)
fat free skim milk
unsweetened cocoa powder
lite whipped topping
- Line a 12-hole muffin tin with foil muffin liners; place 1 cookie on the bottom of each.
- Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Stir over low heat until dissolved, about 5 minutes.
- Combine milk, sugar, cocoa and extract in a blender; process until blended, adding dissolved gelatin through feed cap during blending. Pour into a bowl; whisk in whipped topping.
- Pour into lined muffin cups. Chill until firm, about 3 hours. Peel away foil liner and place on serving plates; garnish with raspberries.