1 cup skim milk Ricotta cheese
2 cups fat-free aspartame sweetened vanilla yogurt
1 (10 oz.) angel food bar cake, cut into 2" cubes
1 small container fat-free cool whip
2 cups frozen unsweetened mixed berries, thawed
Combine the Ricotta cheese and yogurt in food processor until smooth. Arrange half of the cake cubes on the bottom of a medium sized glass bowl or trifle bowl. Top with 1 cup berries, then 1 1/2 cups of the Ricotta/yogurt mixture. Repeat these layers ( cake, berries, Ricotta/yogurt). Smooth the Cool Whip over the top and chill before serving. Recipe makes 8 servings- 4 points each
1/2 cup sugar
1 cup nonfat cottage cheese
1 cup nonfat sour cream
1 (8 oz.) vanilla low-fat yogurt
1 (8 oz.) light cream cheese (or Neufchatel)
2 tbs. dark rum
2 cups hot water
2 tbs. instant espresso coffee granules
40 ladyfingers
1 tsp. unsweetened cocoa
In food processor, process first 6 ingredients until smooth; set aside.
Combine hot water and espresso granules in a small bowl. (If you can't find espresso granules you can use the equivalent amount of strong brewed coffee or instant coffee.) Split the ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side down, into the coffee; place, dipped side down, in bottom of a 9" square baking dish. Dip 20 more ladyfinger halves, cut side down into the coffee; arrange, dipped side down, on top of the first layer. Spread half the cheese mixture evenly over the ladyfingers; repeat procedure with the remaining ladyfinger halves, espresso, and cheese mixture.
Place a wooden toothpick in each corner and one in the center of the Tiramisu (to prevent the plastic wrap from sticking to the cheese mixture); cover with plastic wrap. Chill several hours. Remove the wooden picks and sprinkle with cocoa. Cut into squares to serve. Makes 9 servings, 5 points each.