Ww Mini Chocolate Mousse Tarts

• 12 reduced-fat vanilla wafers
• 1/4 ounce unsweetened gelatin
• 1/4 cup water
• 1 cup skim milk
• 1/3 cup sugar
• 1/3 cup unsweetened cocoa
• 1 teaspoon vanilla extract
• 1 3/4 cups Cool Whip Topping (thawed if frozen)
• 1 cup raspberries

1. Line a 12-hole muffin tin with foilmuffin liners; place 1 cookie in bottom of each hole.
2. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Stir over low heat until dissolved, about 5 minutes.
3. 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.
4. Pour mousse into prepared muffin tin. Chill until firm, about 3 hours. Peel away foil liner and place on serving plates; garnish with raspberries.

vanilla wafers, unsweetened gelatin, water, milk, sugar, unsweetened cocoa, vanilla, topping, raspberries

Taken from www.food.com/recipe/ww-mini-chocolate-mousse-tarts-286072 (may not work)