Cocoa tiramisiu with strawberries - gh_9405

16 servings

Ingredients

Quantity Ingredient
2 packs (8-oz) light cream cheese (Neufchatel), softened
½ cup Confectioners'sugar
½ cup Low-fat milk (1 %)
1 tablespoon Vanilla extract
Coffee-flavor liqueur
2 tablespoons Unsweetened cocoa
1 (8-oz) container frozen light whipped topping, thawed
1 tablespoon Instant espresso-coffee powder
2 (3 to 4 1/2-oz pk sponge- type ladyfingers
1½ pint Strawberries
Mint leaves for garnish

Directions

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, ⅓ cup cof- fee-flavor liqueur, and enough water to equal 1 cup.

4. Separate each ladyfinger into halves. Line bottom of 2½-quart glass bowl with one-third of the ladyfingers. Brush with ⅓ cup espresso mixture.

5. Spoon half the plain cream cheese mixture over ladyfingers; top with half of the remaining ladyfingers. Brush ladyfingers with ⅓ 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

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