Frozen White Chocolate Mousse

1 package unsweetened gelatine, unflavored
1 tablespoon sugar
1 1/3 cups 1% low-fat milk
6 ounces white chocolate chips
1 teaspoon vanilla extract
1 1/3 cups Cool Whip Free Whipped Topping
1 cup sweetened frozen red raspberries, thawed and pureed

Combine gelatine and sugar in a small saucepan; stir in milk and let stand 1 minute. Place over medium-high heat and stir until gelatine is dissolved, about 5 minutes.

Add white chocolate and continue cooking, stirring occasionally, until chocolate is melted. Stir in vanilla extract. Remove from heat and whisk until mixture is blended. Pour into large bowl and chill, stirring occasionally, until mixture mounds, about 20 minutes.

Fold in whipped topping. Pour into eight 4-ounce ramekins. Freeze until firm, about 4 hours.

To serve: Dip a ramekin into hot water for about 30 seconds to loosen mousse. Run knife around sides and turn mousse onto plate or shallow bowl. Spoon pur ed raspberries over top. Repeat with remaining ramekins.

Servings: 8

Points: 4