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Light Tiramisu
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1 prepared angel food cake (8 inches), cut into 1-inch cubes
1/2 cup instant sugar-free cappuccino mix, divided
2 cups cold fat-free milk, divided
1 package (8 ounces) fat-free cream cheese, softened
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cups reduced-fat whipped topping
1/2 teaspoon baking cocoa
Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4
cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake. In a
large mixing bowl, beat cream cheese until fluffy. In a large bowl, combine the
pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened.
Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake
mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before
serving.
Yield: 8 servings.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |