First mix the sugar and cocoa with a little milk. Heat the rest of the milk, add the cocoa mix and semolina and let it swell while stirring (approx. 5 min). Let the cream cool while stirring so that no skin or something forms.
And now comes the creative part:
Depending on the supply and taste or so you can now add about 100-150 g yoghurt, sour cream, quark or similar or 100-150 ml cream - already whipped until stiff or 1 egg white - to stiff snow beaten. I like it best with heavy cream and grated chocolate. With egg whites it gets particularly low in fat and also quite fluffy and frothy.
Then either distribute the cream pure in bowls or z. For example, layer the chopped up fruit in a decorative layer in glasses and refrigerate. Fruit are e.g., bananas, apricots, peaches, cherries or something. Decorate the top with a piece of fruit and / or chocolate shavings or something like that. If you like - you can stir some peanut butter (not salty!), Nut nougat cream or similar into the still lukewarm cream - but then the cream is no longer low in fat.
Note: Since semolina is a natural product, it binds to different degrees. The finished, cooked semolina should still be creamy / mushy, but not too soupy / runny and certainly not an almost solid mass or something. If in doubt, you can add a little more milk - or start cooking with less semolina for the time being.
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