Satin Chocolate Mousse

1 ts Unflavored gelatine
1/4 c Skim milk; cold
1/2 c Skim milk; heated to boiling
1/4 c Semi-sweet chocolate chips
8 oz 1% cottatge cheese
1/4 c Sugar
1 ts Vanilla extract

In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add chocolate and process at high speed until completely melted, about 1 minute. Add remaining ingredients and process at high speed until blended. Pour into medium serving bowl or individual cups; chill until set, about 2 hrs. Variation: After chilled, whisk until smooth and serve as a dip or pour over fresh fruit, cubed angel food or pound cake.

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