This recipe is featured in Pillsbury's January-February 1997 issue of Fast and Healthy magazine, which can be found at supermarket checkout counters. It takes about 10 minutes to prepare. Makes 4 servings.
Each serving has 170 calories (50 calories from fat), and 80 mg of cholesterol (27% of daily value). Dietary Exchanges: 1 starch, 1/2 low-fat milk, 1/2 fat. OR, 1-1/2 carbohydrate, 1/2 fat.
Ingredients
- LADYFINGERS, 12
- STRONG COFFEE, brewed, 8 teaspoons
- LOW-FAT COFFEE YOGURT, 1 container (8-ounces)
- FROZEN LIGHT WHIPPED TOPPING, 1/2 cup thawed
- MINIATURE CHOCOLATE CHIPS, 2 tablespoons
- UNSWEETENED COCOA, 2 teaspoons
Directions
Joyce recommends placing the cocoa in a tea strainer and shaking it over the whipped topping. Makes it easier to cocoa-dust the dessert.
- Separate the ladyfingers into 4 sections of 3 apiece, leaving them attached at the sides.
- Separate the top part from the bottom part and put the bottom parts on 4 dessert plates.
- Drizzle each serving with 2 teaspoons of coffee apiece.
- In a small bowl, fold 1/4-cup of the whipped topping into the yogurt.
- Stir in the chocolate chips gently.
- Top each serving with equal portions of the yogurt mixture, then crown with the ladyfinger tops.
- Garnish the 4 servings with 1 tablespoon each of the whipped topping and dust with the cocoa.
- Chill in the refrigerator.
