Rice Cloud with Bittersweet Chocolate Sundae

Ingredients
Bittersweet Chocolate Sauce:
 * 1 envelope unflavored gelatin
 * 1-1/2 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
 * 1/2 teaspoon vanilla extract
 * Vegetable cooking spray
 * 2 tablespoons sliced almonds, toasted
 * 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. 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 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.
 * 2) 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.