Thursday, November 1, 2007

Tiramisu Angel Torte (6.5 Points, 8 Points Plus)


3 (8-ounce) cartons plain fat-free yogurt
1 cup sugar divided
1/2 cup water
2 tablespoons instant espresso or 1/4 cup instant coffee granules
2 tablespoons Kahlua (coffee-flavored liqueur)
2 tablespoons skim milk
1/2 teaspoon vanilla extract
1 (4-ounce) carton mascarpone cheese
2 tablespoons unsweetened cocoa
1 ounce bittersweet chocolate grated
1 (10-inch) round angel food cake

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlua. Cool completely. Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside. Combine cocoa and chocolate in a bowl. Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours. (I found that the longer you chill it, the better it is. Also, drizzling a little Kahlua on top before serving makes a cool presentation.)

(Cooking Light, NOVEMBER 1997)

Nutritional Information

Calories: 290 (20% from fat)
Fat: 6.5g (sat 3.4g,mono 1.8g,poly 0.3g)
Protein: 15.9g
Carbohydrate: 47.2g
Fiber: 0.0g
Cholesterol: 10mg
Iron: 0.4mg
Sodium: 223mg
Calcium: 225mg

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