CHOCOLATE RICOTTA PUDDING

            15 ounces low-fat ricotta cheese
            ½ cup confectioner's sugar
            1½ tablespoons unsweetened cocoa
            1 square semisweet chocolate, grated
            1 teaspoon vanilla extract
            4-6 slices chocolate chip pound cake

Serves 4-6

Force the ricotta cheese through a sieve or strainer over a bowl. Stir in the confectioner's sugar and add the cocoa, grated chocolate and vanilla extract; cream together.

If desired, use with chocolate raspberry sauce.

Spoon some sauce on a small dessert plate and swirl from the center to cover three-quarters of the plate. Place the pound cake in the center and spoon chocolate cream on top.

CHOCOLATE RASPBERRY SAUCE

            ¼ cup raspberry jam
            1 tablespoon unsweetened cocoa
            1 tablespoon cornstarch
            ½ cup water

Serves 4-6

In a small saucepan, mix the jam and cocoa and set over low heat. Mix the cornstarch with the water; add to the mixture and simmer, stirring, until it is thick and smooth. Let cool.