Ingredients:
1 sugar-free angel food cake
3 1/2 teaspoons instant decaffeinated coffee
1 1/2 cups hot water
1/2 cup mascarpone cheese
8 ounces fat free cream cheese
2 tablespoons dark brown sugar
1 cup Splenda granular, no calorie artificial sweetener
1/2 teaspoon vanilla
2 teaspoons cocoa powder
Directions:
Cut sugar-free angel food cake into one-inch cubes.
Set aside.
Dissolve instant coffee in hot water.
Chill in refrigerator.
Combine mascarpone cheese and cream cheese in a medium mixing bowl.
Beat until smooth.
Add 2 tablespoons chilled coffee, brown sugar, Splenda Granular, and vanilla.
Mix well and set aside.
Pour remaining chilled coffee into a 9×13 inch pan.
Assemble Tiramisu:.
Quickly dip half of the angel food pieces into the coffee.
Remove immediately and place in a medium glass serving bowl.
Spread half of the cream cheese mixture on top of the angel food cake pieces.
Sprinkle with 1 teaspoon cocoa powder.
Repeat process with remaining angel food cake, cheese mixture and cocoa.
Cover and chill for three hours or overnight before serving.
Servings: 8
Time preparation: 30 min.
Time total: 30 min.