Ingredients
1 envelope(s) gelatin, unflavored
3 tablespoon sugar
2 cup(s) whipped dessert topping, light
1 tablespoon liqueur, almond-flavored
1/2 teaspoon vanilla extract
1 1/2 cup(s) milk, fat-free
2 cup(s) rice, hot cooked
3 tablespoon cocoa powder, unsweetened
1/2 cup(s) buttermilk
3 tablespoon sugar
1 tablespoon liqueur, almond-flavored
Preparation
Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly, until gelatin dissolves. Add sugar and stir until dissolved. Add rice; stir until well blended. Chill until the consistency of unbeaten egg whites. Fold in whipped topping, liqueur and vanilla. Spoon into 4-cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter. Spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds.
Bittersweet Chocolate Sauce: Combine cocoa and sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves. Stir in liqueur; remove from heat.
