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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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From Cooking Light, 12 years ago or so. I make this in a trifle bowl. Delicious. Cooking time is chilling time. Ingredients:
6 cups angel food cake, cut in 1-inch cubes (10 oz.) |
2 (7/8 ounce) packages instant cappuccino mix (vanilla, like maxwell house) |
1 cup hot water |
1 (8 ounce) package neufchatel cheese |
1/2 cup packed brown sugar |
1 teaspoon vanilla |
1/2 teaspoon ground cinnamon |
8 ounces cool whip, thawed (lite) |
1 tablespoon unsweetened cocoa powder |
raspberry puree (see below) |
1/2 cup fresh raspberry (optional) |
10 ounces frozen raspberries in light syrup, thawed and undrained |
2 tablespoons lemon juice |
Directions:
1. Tiramisu Directions:.
2. Place angel food cake cubes in a single layer in a 9x13 inch baking dish. Combine cappuccino mix and hot water in a small bowl; pour over cubes. Set aside.
3. In a large bowl, combine cheese, sugar, vanilla and cinnamon. Beat at high speed with mixer until fluffy, about 2 minute Fold in whipped topping.
4. Spread cheese mixture over cake cubes. Sift cocoa over cheese mixture. Chill for 1 hour. Serve topped with Raspberry Puree. Garnish with fresh raspberries, if desired.
5. Raspberry Puree Directions:.
6. Place ingredients in blender and mix until smooth. Makes 1 1/2 cups (serving size = 2 Tbsp.).
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