Chocolate Raspberry Mousse

1 small pkg sugar free raspberry gelatin

2 tbsp cocoa powder

1 1/2 tbsp sugar

1/2 cup boiling water

1 cup orange juice

2 tsp grated orange peel

1 1/2 cups light whipped topping

1 1/2 cups fresh or thawed raspberries

In medium bowl, combine gelatin, cocoa and sugar; add boiling water; stir to dissolve. Stir in orange juice and peel. Refrigerate 30-40 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. With electric mixer, beat gelatin mixture for 3 minutes. Gently fold in whipped topping. Divide evenly among 8 dessert cups. Refrigerate at least 2 hours, or until firm. Garnish with raspberries.

1/8=72 calories/2 g. fat/2 g. fiber