1 package (8 ounces) reduced-fat cream cheese
2/3 cup confectioners' sugar
1-1/2 cups reduced-fat whipped topping, divided
3 egg whites
1/4 cup water
2 packages (3 ounces each) ladyfingers, split
1/2 cup boiling water
2 tablespoons coffee liqueur
1 tablespoon instant coffee granules
1/2 teaspoon baking cocoa
Directions
In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping; set aside.
Combine 1/2 cup sugar, egg whites and water in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until mixture reaches 160°, about 8-10 minutes. Pour into a large bowl. Beat on high until stiff peaks form, about 7 minutes. Fold into cream cheese mixture.
Arrange half of ladyfingers in an ungreased 11-in. x 7-in. dish. Combine the boiling water, coffee liqueur, coffee granules and remaining sugar; brush half of mixture over ladyfingers. Top with half of cream cheese mixture. Repeat layers. Spread remaining whipped topping over the top; sprinkle with cocoa. Refrigerate for 2 hours before serving. Yield: 12 servings.
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