Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk (8-oz) light cream cheese -light whipped topping,
-(Neufchatel), softened -thawed
1/2 c Confectioners'sugar 1 tb Instant espresso-coffee
1/2 c Low-fat milk (1 %) -powder
1 tb Vanilla extract 2 (3 to 4 1/2-oz pk sponge-
Coffee-flavor liqueur -type ladyfingers
2 tb Unsweetened cocoa 1 1/2 pt Strawberries
1 (8-oz) container frozen Mint leaves for garnish

ABOUT 4 HOURS BEFORE SERVING OR EARLY IN DAY:

1. In large bowl, with mixer at low speed, beat light cream cheese,
con- fectioners' sugar, milk, vanilla extract, and 3 T coffee-flavor
liqueur until blended. Increase speed to high and continue beating
until smooth, frequently scraping bowl with rubber spatula.

2. Remove half the cheese mixture to medium bowl. To cheese mixture
remaining in large bowl, add cocoa; beat on low speed until blended,
scraping bowl often. Gently fold half the whipped topping into each
cream-cheese mixture.

3. In 1-cup measuring cup, stir together espresso powder, 1/3 cup cof-
fee-flavor liqueur, and enough water to equal 1 cup.

4. Separate each ladyfinger into halves. Line bottom of 2 1/2-quart
glass bowl with one-third of the ladyfingers. Brush with 1/3 cup
espresso mixture.

5. Spoon half the plain cream cheese mixture over ladyfingers; top
with half of the remaining ladyfingers. Brush ladyfingers with 1/3 C
espresso mixture. Spoon all the cocoa-cheese mixture over
ladyfingers; top with remaining ladyfingers and brush with remaining
espresso mix- ture. Spoon remaining plain cheese mixture over
ladyfingers. Cover and refrigerate at least 3 hours.

6. To serve, hull strawberries; cut each lengthwise in half. Arrange
strawberry halves on top of dessert; garnish with mint leaves.

Each serving: About 215 calories, 1 0 g fat, 79 mg cholesterol, 135 mg
sodium.

Good Housekeeping/May'94/scanned fixed by DP GG

Browse by categories