CHERRY CHOCOLATE TIRAMISU

1 cup water
1/4 cup sugar
2 teaspoon instant coffee granules
1 teaspoon vanilla extract
6 ounces ladyfingers, separated and torn into 1/2 inch pieces
8 ounces fat-free or low-fat frozen whipped topping, thawed
2 tablespoons unsweetened cocoa powder
16 ounces frozen unsweetened pitted dark cherries, thawed, undrained
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon almond extract
1/4 cup slivered almonds, dry roasted

In a small bowl, stir together water, 1/4 cup sugar, coffee granules, and vanilla until sugar has dissolved.

TO ASSEMBLE:
Place half of ladyfinger pieces in an 8-inch square baking pan. Stir coffee mixture and spoon half over ladyfingers. Spoon half whipped topping over ladyfingers, spreading evenly. Using a fine sieve, sprinkle half of cocoa powder over all. Repeat. Cover with plastic wrap for 8 to 24 hours.

Meanwhile, halve cherries if desired.

In a large skillet, stir together cherries and their liquid, 2 tablespoons sugar, and cornstarch until cornstarch is completely dissolved. Bring to a boil over medium-high heat. Boil for 1 minute, stirring constantly. (A flat spatula works well for this so you can scrape the bottom, where mixture thickens first.) Remove from heat.

Put skillet on a cooling rack. Stir in almond extract. Let mixture cool completely, about 15 minutes.

Refrigerate in a plastic resealable bag or airtight container until serving time.

TO SERVE:
Spoon cherry mixture over individual servings of tiramisu. Sprinkle with almonds.

Servings: 8
Source: Recipes for the Heart by The American Heart Association