Mini chocolate mousse tarts
Reduced fat vanilla wafer(s)
Fat free skim milk
Unsweetened cocoa powder
Lite whipped topping
1¾ cup(s), thawed if frozen
- Line a 12-hole muffin tin with foil muffin liners; place 1 cookie in bottom of each hole.
- 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 medium bowl; whisk in whipped topping.
- Pour mousse into prepared muffin tin. Chill until firm, about 3 hours. Peel away foil liner and place on serving plates; garnish with raspberries.