Chocolate Bavarian Loaf with Raspberry Sauce

• 1 env. KNOX Unflavored Gelatine
• 1-1/2 cups fat-free milk
• 1/2 cup cholesterol-free egg product
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1 tsp. vanilla
• 1-1/2 cups thawed COOL WHIP LITE Whipped Topping
• 1 pkg. (10 oz.) frozen sweetened raspberries, thawed, pureed and strained

1. Sprinkle gelatine over milk in medium saucepan; let stand 1 min.
2. Cook on low heat 3 min.
3. or until gelatine is completely dissolved, stirring constantly.
4. Add egg product, cocoa powder, sugar and vanilla; mix well.
5. Cook 5 min.
6. or until slightly thickened.
7. Remove from heat; cool to room temperature.
8. Add whipped topping; stir gently with wire whisk until well blended.
9. Pour into 8x4-inch loaf pan.
10. Refrigerate 4 hours or until firm.
11. Unmold dessert onto serving platter just before serving.
12. Drizzle with some of the raspberry puree.
13. Serve with remaining raspberry puree.

unflavored gelatine, milk, cholesterolfree egg, cocoa, sugar, vanilla, topping, raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-bavarian-loaf-raspberry-sauce-55427.aspx (may not work)