In a medium saucepan, stir together gelatin, sugar and cocoa; add
evaporated milk, stirring until blended. Let stand 1 minute. Cook over
low heat, stirring constantly, until gelatin is completely dissolved, about
5 minutes. Remove from heat; pour mixture into large bowl. Stir in almond
extract. Refrigerate, stirring occasionally, until mixture mounds slightly
when dropped from spoon. In small mixer bowl, stir together topping mix,
milk and vanilla; whip on high speed of electric mixer until topping peaks,
about 2 minutes. Continue beating 2 minutes longer until topping is light
and fluffy. Reserve 1/2 topping for garnish (cover and refrigerate until
ready to use); fold remaining topping into chocolate mixture. Let stand a
few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish
with reserved topping. Seven 1/2 cup servings.

Calories: 160 Protein: 6 g Fat: 1 g Sodium: 70 mg Carb: 31 g
Cholesterol: 0 mg Calories from fats: 5% One more low-fat recipe from the
Tampa Tribune: