Serving Size / Yield
- 8 oz. semi sweet chocolate, finely chopped
- 1/4 C. fat free egg substitute
- 1 C. sugar
- 1 1/2 tsp. vanilla
- 1 8 oz. package fat free cream cheese, cut into small pieces
- 1 8 oz. frozen light whipped topping, thawed
- 1 Tbs. instant espresso powder
- 1/4 C. hot water
- 1 C. cold water
- 1 fat free pound cake, cut into 1/2 inch slices
Food processor can be used to finely chop chocolate ahead of time and set aside. In food processor with metal blade, process egg substitute and sugar for 30 seconds. Add vanilla; process 1 minute or until pale yellow. Add cream cheese pieces, a few at a time, processing until smooth. Transfer mixture to medium bowl. Cover; refrigerate 1 hour.
Fold whipped topping into cream cheese mixture. Set aside. In large shallow dish, dissolve espresso powder in the hot water; add the cold water. Quickly dip cake slices into espresso, turning to coat all sides. Arrange slices in bottom of 13x9" baking dish or 12 C. shallow dish, smoothing with fingers to mold cake slices together. Sprinkle with half of the chopped chocolate. Top with chilled cream cheese mixture. Sprinkle with remaining chocolate. Cover; refrigerate at least 3 hours or overnight before serving. Store in refrigerator.
Yield: 12 servings
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