Description
This recipe always gets rave reviews and is SO easy. It makes a large dish so I usually cut it in half, but it is good the second day too. It substitutes angel food cake for the ladyfingers, instant pudding for the raw egg/milk and a sour cream/cream cheese mixture for the mascarpone.
Ingredients
Espresso Syrup
1-1/4 cups hot water
2-1/2 Tbsp instant espresso coffee
1/4 cup sugar
2 Tbsp orange flavored liqueur or orange juice
Filling
1 (4 serving) package instant Greek Yogurt vanilla pudding mix
1½ cups skim milk (fat-free)
12 ounces (1 ½ packages) Neufchatel or fat-free cream cheese, softened
½ cup fat-free plain Greek yogurt (use Fage brand)
1 (8 oz) container frozen fat-free whipped topping, thawed
1 (4.75 oz) soft lady fingers (or use angel food cake)
1 tablespoon unsweetened cocoa powder
1-pint fresh strawberries, sliced
Instructions
- To prepare espresso syrup combine all ingredients, stirring, until sugar is dissolved; Set aside.
- To prepare filling, in medium bowl, beat pudding mix and milk for 2 minutes; let set 5 minutes.
- In large bowl, using same beaters, beat cream cheese and sour cream until smooth.
- Add pudding mixture and whipped topping; blend well.
- With serrated knife, cut angel food cake into thin even slices.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: no bake
- Cuisine: Italian