Sprinkle gelatine over milk in medium saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Add egg product, cocoa powder, sugar and vanilla; mix well. Cook 5 min. or until slightly thickened. Remove from heat; cool to room temperature.
Add whipped topping; stir gently with wire whisk until well blended. Pour into 8x4-inch loaf pan. Refrigerate 4 hours or until firm.
Unmold dessert onto serving platter just before serving. Drizzle with some of the raspberry puree. Serve with remaining raspberry puree.
Garnish with raspberries and fresh mint sprigs just before serving.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.