|
Recipe by:
Elaine Needham
Courtesy of Sustainable Table ® Ingredients:
2 8-oz packages organic light cream cheese (Neufchatel), softened
1/2 cup confectioners' sugar
1/2 cup low fat organic milk
1 tbsp vanilla extract
1/3 cup plus 3 tbsp coffee flavor liqueur
2 tbsp unsweetened cocoa
1 8-oz container frozen light whipped topping, thawed
1 tbsp instant espresso coffee powder
1 3-to-4 1/2 oz. packages sponge-type ladyfingers
1 1/2 pints strawberries
Mint leaves for garnish Directions:
In a large bowl, with mixer at low speed, beat light cream cheese, sugar, milk, vanilla extract, and 3 tbsp coffee flavor liqueur until blended.
Increase speed to high and continue beating until smooth, frequently scraping bowl with rubber spatula.
Remove half of the cheese mixture to a medium bowl.
To cheese mixture remaining in large bowl, add cocoa; beat on low speed until blended.
Gently fold half the whipped topping into each cream cheese mixture.
In 1 cup measuring cup, stir together espresso powder, 1/3 cup coffee flavor liqueur, and enough water to equal 1 cup.
Separate each ladyfinger into halves. Line bottom of 2 1/2 quart glass bowl with 1/3 of the ladyfingers.
Brush with 1/3 cup espresso mixture. Spoon half the plain cheese mixture over ladyfingers; top with half of remaining ladyfingers.
Brush ladyfingers with 1/3 cup espresso mixture. Spoon all of the cocoa-cheese mixture over ladyfingers; top with remaining ladyfingers and brush with remaining espresso mixture.
Spoon remaining plain cheese mixture over ladyfingers.
Cover and refrigerate at least 3 hours. Arrange strawberry halves on top of dessert; garnish with mint leaves. Recipe Number 146 added on 2006-11-27
|
