"I make this indulgent recipe year-round--it always gets wonderful reviews."
1 angel food cake, store-bought or homemade
2 tablespoons brewed strong coffee
2 tablespoons brandy
2 tablespoons crème de cacao
7 ounces reduced-fat cream cheese, at room temperature
1 1/4 cups part-skim ricotta
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa
How to Make It
Slice cake into 1-inch cubes; place in a bowl. Combine coffee, brandy and crème de cacao. Drizzle over cake; gently toss with a rubber spatula.
In a large bowl, using an electric mixer on medium speed, beat cream cheese until smooth, about 1 minute. Add ricotta, sugar and vanilla and beat until creamy, scraping down sides of bowl as needed.
Place 1/2 of cake cubes in an even layer in a large serving bowl. Evenly spread 1/2 of cream cheese mixture over cake cubes. Sift 1 Tbsp. cocoa powder over. Repeat with second half of cake cubes, cheese mixture and cocoa powder.
Cover, refrigerate at least 1 hour, then serve.
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