Tropical Mango and Coconut Cookie Trifle |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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I made this one when I had one mango and some coconut macaroon cookies to use up. It is light and refreshing, great for summer. Use a clear bowl for a pretty presentation. -Note- the cookies that I use for this are flat and crunchy. I use about 32 cookies. Cooking time is chilling time. Ingredients:
1 large mango, peeled and diced small |
1 1/2 cups reduced-fat ricotta cheese |
1 (14 ounce) can reduced-sugar sweetened condensed milk |
1 1/2 tablespoons lime juice |
1 teaspoon grated lime zest, for garnish |
40 macaroons |
Directions:
1. In a blender, mix ricotta with the sweetened condensed milk and the lime juice.
2. Assemble the trifle: cover the bottom of a 1 1/2 qt glass square dish with some cookies. If necessary, break cookie into pieces to cover any spaces in between. Pour some of the ricotta mixture just to cover. Sprinkle evenly with the mango pieces. Cover with more cookies and repeat layers, ending with a layer of the cheese mixture. Sprinkle with lime zest.
3. Cover with plastic wrap, and refrigerate for at least 1 hour, preferably longer to meld the flavors.
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