Rice Cloud with Bittersweet Chocolate Sundae

Ingredients

 * 1 envelope unflavored gelatin
 * 1½ cups skim milk
 * 3 tablespoons sugar
 * 2 cups cooked rice
 * 2 cups frozen light whipped topping, thawed
 * 1 tablespoon amaretto or other almond-flavored liqueur
 * ½ teaspoon vanilla extract
 * vegetable cooking spray
 * 2 tablespoons sliced almonds, toasted

Bittersweet chocolate sauce

 * 3 tablespoons cocoa
 * 3 tablespoons Sugar
 * 1/2 cup nonfat buttermilk
 * 1 tablespoon amaretto or other almond-flavored liqueur

Directions

 * 1) Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened.
 * 2) Cook over low heat, stirring constantly, until gelatin dissolves.
 * 3) Add sugar and stir until dissolved.
 * 4) Add rice; stir until well blended.
 * 5) Chill until the consistency of unbeaten egg whites.
 * 6) Fold in whipped topping, liqueur and vanilla.
 * 7) Spoon 4-cup mold coated with cooking spray.
 * 8) Cover and chill until firm.
 * 9) To serve, unmold onto serving platter.
 * 10) Spoon chocolate sauce over rice pudding.
 * 11) Sprinkle with toasted almonds.

Bittersweet chocolate sauce

 * 1) Combine cocoa and sugar in small saucepan.
 * 2) Add buttermilk, mixing well.
 * 3) Place over medium heat, and cook until sugar dissolves.
 * 4) Stir in liqueur; remove from heat.