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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A lower calorie version of a wonderful dessert. You don't have to be a coffee lover to like this one! Ingredients:
5 tablespoons kahlua or 5 tablespoons other coffee-flavored liqueur |
5 tablespoons sugar, divided |
2 tablespoons water |
4 teaspoons instant espresso powder |
6 tablespoons fat-free hazelnut-flavored nondairy liquid coffee creamer |
8 ounces light cream cheese, softened |
1 1/2 cups frozen reduced-calorie whipped topping, thawed |
13 5/8 ounces fat-free pound cake, cut into 16 slices |
unsweetened cocoa (optional) or chocolate shavings (optional) |
Directions:
1. Combine liqueur, 1 T sugar, water, and espresso powder, stirring until sugar and espresso powder dissolve.
2. Sometimes a particular make of espresso powder is harder to dissolve so I usually dissolve that in very warm water before adding the other ingredients.
3. Spoon 2 T mixture into a medium bowl; set remaining mixture aside.
4. Add remaining sugar and creamer to 2 T liqueur mixture in bowl, stirring until sugar dissolves.
5. Add cream cheese; beat at medium speed of an electric mixer until smooth.
6. Fold in whipped topping.
7. Place a cake slice in each of 8 wine glasses or 8 (4 oz) custard cups.
8. Brush cake generously with half of the reserved liqueur mixture.
9. Spread cheese mixture evenly over cake.
10. Top with remaining 8 cake slices.
11. Gently press slices into glasses.
12. Brush cake with remaining liqueur mixture.
13. Sprinkle evenly with cocoa or shaved chocolate if desired.
14. If I am not having company or am in a hurry I just layer the cake and liqueur in a large glass bowl and then cut individual pieces for each person.
15. It ends up looking like a four tiered dessert that way.
16. I have also cut very small pieces from the cake in the big bowl and then layered those into a wine glass.
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