Tips: This chocolate mixture would make an excellent filling for a cheesecake. Make the base out of crushed Amaretti di Saronno cookies and egg white, and set the filling with 2 tsp powdered gelatin dissolved in 2 tbsp boiling water. Make sure you use cookies made from apricot kernels, which are virtually fat free.

Yield:4

1. Combine the ricotta cheese and low-fat yogurt in the mixing bowl. Sift in the confectioner's sugar, chocolate powder, and cocoa powder and mix until well combined. Add the vanilla extract and rum, if using.
   
   
2. In another bowl, whisk the egg whites until stiff. Using a metal spoon, fold the egg whites into the ricotta cheese, unsweetened yogurt, and chocolate mixture.
   
   
3. Spoon the ricotta cheese, unsweetened yogurt, and chocolate mixture into 4 small china dessert pots and chill in the refrigerator for about 30 minutes. Decorate each chocolate cheese pot with a chocolate cake decoration.
   
   
4. Serve each chocolate cheese pot with an assortment of fresh fruit, such as pieces of kiwi fruit, orange, and banana, and a few whole strawberries and raspberries.