Recipe: Low Fat Tiramisu (using pudding mix and angel food cake)

LOW FAT TIRAMISU

1 (3 oz) package cook-and-serve vanilla pudding mix (not instant)
2 cups skim milk
1 cup mascarpone cheese*
2 3/4 cups reduced fat frozen whipped topping, thawed, divided use
1 angel food cake loaf
1 1/2 tsp instant coffee granules
1/2 cup hot water
1/4 cup brandy
1/4 cup Kahlua
Garnish: cocoa

Combine pudding mix and milk in a saucepan; bring to a boil over medium heat stirring constantly. Remove from heat; cool.

Add mascarpone cheese to cooled pudding; beat at low speed with an electric mixer until smooth. Fold in 1 3/4 cups whipped topping, and set aside.

Slice angel food cake in half horizontally. Cut each layer into 16 equal rectangles, and set aside.

Dissolve instant coffee granules in hot water; stir in brandy and Kahlua. Brush coffee mixture over tops and bottoms of cake pieces.

Line bottom and sides of a 3 quart trifle bowl or souffle dish with cake pieces; cover with half of pudding mixture. Repeat procedure with remaining cake and pudding mixture, ending with pudding. Cover and refrigerate 8 hours.

Spread remaining 1 cup whipped topping over tiramisu, and garnish, if desired. Store in refrigerator.

*1 (8 oz) package reduced-fat cream cheese (softened), 3 Tbsp reduced fat sour cream, and 2 Tbsp skim milk may be substituted for the 1 cup mascarpone

Yield: 12 Servings
Source: Weaver341