Wednesday, May 28, 2008


Serves 4


6 ounces fat-free cream cheese, at room temperature
1 tablespoon confectioner' s sugar
4 teaspoons hazelnut liqueur or brandy
1 cup frozen light nondairy whipped topping, thawed
3/4 cup freshly brewed espresso or strong coffee
4 ladyfingers, pulled in half
1 tablespoon finely chopped hazelnuts
2 teaspoons unsweetened cocoa powder

  1. In a bowl and using an electric mixer, beat cream cheese and confectioner' ssugar until fluffy. Beat in 2 teaspoons hazelnut liqueur. Fold in nondairywhipped topping.
  2. Combine the espresso and remaining 2 teaspoons hazelnut liqueur in a bowl.Cut each ladyfinger half in half again crosswise.
  3. Quickly dip theladyfingers quarters, one at a time, into this mixture. Line 4 individualdessert dishes or wine goblets with the ladyfingers quarters.
  4. Spoon in the cream cheese mixture and chill until ready to serve.Just before serving, garnish each serving with some of the hazelnuts,
  5. Using a very small strainer, sift cocoa powder over the top.

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