-Dorothy Cross TMPJ72B
1 Angel food cake
1 c Cold espresso
3/4 c Amaretto liqueur
1 1/2 c Nonfat ricotta cheese
1 c Mascarpone cheese
3 tb Skim milk
1/4 c Powdered sugar
1 tb Powdered sugar
1 oz Shaved bittersweet
-chocolate
1 1/2 c Sliced almonds; toasted
Cut angel food cake into 3 equal layers. In small bowl, combine espresso
and 1/2 cup amaretto. Spoon 1/3 mixture evenly over each layer of cake.
Whisk together 1/4 cup amaretto, 1 cup ricotta, 1/2 cup mascarpone and 1/2
cup powdered sugar in medium bowl. Place 1 layer of cake on plate and
spread 1/2 cup mascarpone mixture on top. Add second layer and repeat.
Place remaining layer on top. Whisk together remaining ricotta, mascarpone,
amaretto and powdered sugar until well blended. Cover entire cake with
mixture. Grate chocolate on top of cake. Refrigerate until ready to serve.
Makes 24 servings. Each serving contains about 194 calories, 2 mg
cholesterol, 6 grams fat, 27 grams carbohydrates, 7 grams protein.
COMMENTS: Here’s a wonderful, low-fat dessert for any of you who may be
“waist”-watching.
Yields
24 Servings