The original of this romantic and pretty Italian-inspired dessert is made with sugary ladyfingers, but I think sponge cake is even tastier and soaks up all teh creamy filling even better! Serves 6
1 (4-sering) package sponge shortcakes 3/4 cup plain fat-free yogurt 1/3 cup Carnation Nonfat Dry Milk Powder 1/2 cup + 1 tablespoon Splenda Granular* 1 (8-ounce) package Philadephia fat-free cream cheese 3/4 cup Cool Whip Free 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 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
Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup 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 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 tablespoon Splenda, and brandy extract. Drizzle half of coffee mixture over sponge cake halves. Spread half of cream cheese mixture over top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with cocoa. Cover and refrigerate 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.
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