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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I call this my 'skinny' dessert, Jackie Newell says with a smile. It tastes just like the traditional Italian dessert, but uses low-fat and sugar-free ingredients, explains the Roanoke, Virginia cook. Ingredients:
1 prepared angel food cake (8 to 10 ounces), 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 |
Directions:
1. 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.
2. In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened.
3. 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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