Chocolate Cream Raspberry Tart - Cooking Light

This year for Thanksgiving, I was in charge of desserts.  Sounds great...in theory.  I've never claimed to be a great baker...there's something about following directions EXACTLY that I can't seem to do.  I'm more of a make-it-up as I go kind of cook.  BUT, this is a Cooking Light recipe I made a few years ago, that has been such a big hit I've made it about 10 times now.  I just have to remember to follow the directions exactly and viola!  It just keeps surprising me how amazing it is!  And (believe me) people will be seriously impressed because this dessert looks like you spent hours making it.  It's a beauty!  And it's COOKING LIGHT!  Sorry again for the stock photos...my camera is still injured.

Chocolate Cream Raspberry Tart

• 1 1/2 tsp unflavoured gelatin
• 1 cup milk, divided
• 1/2 cup sugar
• 2 1/2 Tbsp cornstarch
• 2 Tbsp unsweetened cocoa
• 1/8 tsp salt
• 1/4 cup semisweet chocolate morsels
• 3/4 tsp vanilla extract
• 1/4 tsp almond extract
• 1 1/2 cups reduced calorie whipped topping, thawed
• 3 cups fresh raspberries
• 1/4 cup red currant jelly, melted

Preheat oven to 350.

Combine gelatin and 1/4 cup milk in a bowl. Combine 1/2 cup sugar, cornstarch, cocoa and salt in a saucepan. Gradually add 3/4 cup milk, stirring with a whisk. Bring milk mixture to a boil over medium heat (about 5 min), stirring constantly. Remove from heat; add chocolate morsels, stirring until melted. Stir in extracts.

Add chocolate mixture to gelatin mixture, stirring until gelatin disolves. Place bowl in a large ice filled bowl for 3 min or until chocolate mixture is cool, remove from ice filled bowl. Add whipped topping, stir gently until well blended. Spoon into tart shell. Arrange raspberries (top down) on top of tart. Gently brush raspberries with melted jelly. Chill 2 hours. Serves 9.

Graham Cracker Crust

• 40 graham crackers
• 2 Tbsp sugar
• 2 Tbsp melted butter
• 1 large egg white
• Cooking spray

Place crackers in food processor, process until crumbly. Add sugar, butter and egg white; pulse 6 times until moist. Coat 9 inch pie plate with cooking spray.  Prepare graham cracker crust (recipe below), pressing mixture into bottom and up sides of a 9 inch round removable bottom tart pan. Bake at 350 for 10 min, cool on a wire rack.