Ingredients:
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
Method:
- 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.
- Combine the espresso and remaining 2 teaspoons hazelnut liqueur in a bowl.Cut each ladyfinger half in half again crosswise.
- Quickly dip theladyfingers quarters, one at a time, into this mixture. Line 4 individualdessert dishes or wine goblets with the ladyfingers quarters.
- Spoon in the cream cheese mixture and chill until ready to serve.Just before serving, garnish each serving with some of the hazelnuts,
- Using a very small strainer, sift cocoa powder over the top.
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