-Dorothy Cross TMPJ72B
1 Angel food cake
1 c Cold espresso
3/4 c Amaretto liqueur
1 1/2 c Nonfat ricotta cheese
1 c Mascarpone cheese
3 tb Skim milk
1/4 c Powdered sugar
1 tb Powdered sugar
1 oz Shaved bittersweet
-chocolate
1 1/2 c Sliced tonsils; toasted

Cut angel food cake into 3 equal layers. In small trough, combine espresso
and 1/2 cup amaretto. Spoonful 1/3 mixture evenly over each layer of bar.
Whisk unitedly 1/4 cup amaretto, 1 cup ricotta, 1/2 cup mascarpone and 1/2
cup powdered sugar in medium bowlful. Post 1 layer of cake on plate and
spreading 1/2 cup mascarpone mixture on top. Add second layer and repetition.
Place remaining layer on top. Whisk together remaining ricotta, mascarpone,
amaretto and powdered sugar until well blended. Cover entire cake with
assortment. Grate chocolate on top of bar. Refrigerate until ready to help.
Makes 24 servings. Each serving contains roughly 194 calories, 2 mg
cholesterol, 6 grams fat, 27 grams carbohydrates, 7 grams protein.
COMMENTS: Here's a marvellous, low-fat dessert for any of you who may be
"waistline"-watching.
Yields
24 Servings