| |
|
 2/3 cup powdered sugar- 1 8-oz. package cream cheese,
at room temperature
- 1 cup Vanilla or Plain Mountain High Yoghurt
- 2 cups whipped topping or sweetened whipped cream, divided
- 1 tablespoon instant coffee crystals
- 2 tablespoons sugar
- ½ cup hot water
- 18 ladyfingers
- 1 tablespoon unsweetened cocoa
powder for garnish
|
|
|
In a large glass or ceramic bowl, blend powdered sugar and cream cheese with an electric mixer. Fold in yoghurt and 1½ cups of the whipped topping with a spatula until smooth.
In a small bowl, dissolve coffee crystals and sugar in the hot water. Split ladyfingers in half and line the bottom of an 8x8-inch baking dish with the bottom halves. Drizzle or brush with half of the coffee mixture, then spread half of yoghurt mixture over top.
Repeat with remaining ladyfinger halves, coffee mixture, and yoghurt mixture. Spread remaining ½ cup whipped topping over yoghurt mixture and sprinkle with cocoa powder. Cover and chill for 4 to 6 hours before serving. Keep leftovers refrigerated.
Makes 6 to 8 servings.
Click here to view the Next Recipe!
|
|
|
|
| Calories - 310 |
| Total Fat - 16g |
| Cholesterol - 125mg |
| Potassium - 146mg |
| Sodium - 146mg |
| Total Carbohydrates - 34g |
| Protein - 6g |
| Fiber - 0g |
| Calcium - 6% |
|
|
|
|
|
*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
|
|
|
|
|
|
| |
|
| |
|
|
Recipes 
Leslie makes this comment
Saturday, 03 July 2010
fred makes this comment
Wednesday, 23 February 2011