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Tiramisu 1 cup cold water 1 (14-oz) can fat-free sweetened condensed milk 1 (1.5-oz) package sugar-free, fat-free vanilla instant pudding mix 1 (8-oz) block fat-free cream cheese 1 (8-oz) tub fat free whipped topping 1 cup hot water 2 Tablespoons Carob powder, divided 1 heaping teaspoon instant coffee granules 1 (9-oz) fat-free, sugar
free angel cake Combine first three ingredients in a large bowl; stir well with a whisk. Cover with plastic wrap; chill for 30 minutes or until firm. Remove the plastic wrap, and add cream cheese. Beat mixture with a mixer at medium speed until well blended. Gently fold in whipped topping. Combine hot water, 1 ½
Tablespoons Carob powder, and coffee. Cut angel cake into 30 equal
pieces. Take 10 dessert glasses and place one piece of angel cake in
the bottom of each glass, Drizzle with about ¾ Tablespoon of the
Carob mixture. Spread a layer of pudding mixture over the cake
piece, and sprinkle with a little Carob. Repeat until you have 3
layers in each glass, ending with a sprinkle of Carob. Cover; chill
at least 8 hours. Nutrition Info Per Serving (10 servings):
**** Lower Sugar Version**** Same recipe as above, except substitute the following recipe for the can of sweetened condensed milk: 1 1/3 cups nonfat dry milk powder 1/2 cup water 1/2 cup Splenda In glass measuring cup stir together milk powder and water until if forms a paste. Cover and microwave on high for 45 seconds or until hot but not boiling. Stir in Splenda Chill at least 2 hours before using.
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