Angel Food Cake Tiramisu

• 1/2 Cup Reduced-fat cream cheese
• 1/2 Cup Low-fat ricotta cheese
• 1/4 Cup Low-fat or fat-free yogurt
• 1/2 Cup Powdered sugar, sifted
• 3 Tbl Coffee liqueur (i.e Kahlua)
• 8 Oz Frozen non-fat whipped dessert topping, thawed (i.e. Cool Whip) *
• 2 Tbl Coffee liqueur
• 1 8-inch Angel food cake
• 2 Tbl Instant espresso
• 2 Tbl Coffee liqueur
• 1 tsp Vanilla extract
• 2 Tbl Unsweetened baking cocoa
• * Zorba suggests that whipped-cream can be used instead.

1. For filling, in a large bowl mix the cream cheese, ricotta, yogurt, powdered sugar, and the 3 tablespoons liqueur. Beat with an electric mixer on medium speed until smooth. Stir in 1/2 cup of the whipped dessert topping. Set aside.
2. For the frosting, in a medium bowl combine the remaining whipped dessert topping, 2 tablespoons liqueur and vanilla. Set aside.
3. Cut the angel food cake into 2 horizontal layers. Place 1 layer on a serving platter and the remaining 2 layers on large dinner plates. With a fork or skewer, poke holes in the tops of all 3 layers.
4. In a small bowl combine the instant espresso, ¼ cup water, and 2 tablespoons liqueur; drizzle over all 3 layers.
5. Spread the bottom layer with half of the filling. Add the middle layer and spread on the remaining filling. Add the top layer. Frost cake with the frosting and sprinkle with cocoa powder.
6. Serve immediately, or cover and chill in the refrigerator for up to 4 hours.

Servings: 12

Nutrition Information