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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The dessert is taken from the Women Who Can Dish It Out - Junior League of Springfield, Missouri cookbook. It uses lighter ingredients where possible. I love Kahlua and coffee so I am quite sure this will be a favorite. Ingredients:
2/3 cup powdered sugar |
1 (8 ounce) package cream cheese, softened (fat-free or light cream cheese) |
1 1/2 cups light whipped topping |
1/2 cup sugar |
1 tablespoon sugar |
1/4 cup water |
3 egg whites |
1/2 cup hot water |
1 tablespoon instant espresso (coffee granules) |
2 tablespoons kahlua |
20 ladyfingers |
1/2 teaspoon unsweetened cocoa |
Directions:
1. Combine powdered sugar and cream cheese in a large bowl. Beat at high speed of electric mixer until well blended. Gently fold 1 cup of whipped topping into cheese mixture. Dissolve 1/2 cup sugar in water in the top of a double boiler. Slowly stir this mixture into beaten egg whites. Beat at high speed until stiff peaks form. Gently fold 1/4 of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture and set aside.
2. Combine hot water, sugar, espresso granules, and Kahlua. Stir well. Split lady fingers in half lengthwise. Arrange 20 lady finger halves, cut side up, in the bottom of an 8-inch square baking dish. Drizzle half of the espresso mixture over the lady fingers. Spread 1/2 of cheese mixture over the lady finger halves. Repeat procedure with remaining lady finger halves, espresso mixture and cheese mixture. Spread remaining 1/2 cup of whipped topping evenly over cheese mixture. Sprinkle with cocoa.
3. Place one toothpick in each corner and one in the center to prevent plastic wrap from sticking to the whipped topping. Cover with plastic wrap. Chill for 24 hours. Freeze 2 hours before serving, so it will cut cleanly.
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