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Easy Tiramisu

Source of Recipe

"Desserts Every Night" by Joanna Lund
Easy Tiramisu
Plan ahead...needs to refrigerate at least 2 hours.

WW Points
Exchanges
Serving Size : 6

1 package sponge cake -- shortcakes...or...angel food cake slices
3/4 cup nonfat yogurt
1/3 cup nonfat dry milk powder
1/2 cup sugar substitute -- Splenda
1 Tablespoon sugar substitute -- Splenda
8 ounces nonfat cream cheese
3/4 cup Cool Whip Free®
1 package Instant pudding mix -- Vanilla - 4 servings
1-1/2 cups cold water
2/3 cup hot water
1 Tablespoon instant coffee crystals
1 teaspoon brandy extract
1/2 teaspoon unsweetened cocoa powder

Cut sponge cakes in half. Evenly arrange bottom halves in an 8 x 8 inch baking dish. Set aside.

In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup sugar substitute (Splenda) and Cool Whip Free. Set aside.

In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda and 1 cup of yogurt mixture.

In a medium bowl, combine dry pudding mix and cold water.
Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine.

In a small bowl, combine hot water, coffee crystals, remaining 1 Tbsp Splenda and brandy extract. Drizzle half of coffee mixture over sponge cake halves. Spread half of cream cheese mixture over the top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with cocoa.

Cover and refrigerate for at least 2 hours. Cut into 6 servings.

HINT: Substitute 1 (4 serving) package sugar-free raspberry gelatin for coffee crystals for a whole new
taste.

NOTE: If sponge shortcakes are not available, angel food cake slices are a great substitute.

One serving equals: 157 Calories, 1 gm Fat, 10 gm Protein, 27 gm Carbohydrate, 580 mg Sodium, 117 mg Calcium, 1 gm
Fiber ++++ Exchanges: 1-1/2 Starch/Carbohydrate, 1/2 Meat ++++ WWP: 3