Elegant Chocolate Charlotte

Photo: Randy Mayor; Styling: Lydia E. DeGaris
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 12%
  • Fat: 2.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 8.5g
  • Carbohydrate: 30.6g
  • Fiber: 0.0g
  • Cholesterol: 28mg
  • Iron: 1.3mg
  • Sodium: 254mg
  • Calcium: 156mg

Ingredients

  • 24 ladyfingers (2 (3-ounce) packages)
  • 1/4 cup Kahlúa (coffee-flavored liqueur)
  • 1 (2.6-ounce) box whipped topping mix (such as Dream Whip)
  • 1 1/2 cups cold fat-free milk, divided
  • 1 teaspoon vanilla extract
  • 1 3/4 cups sifted powdered sugar
  • 1 cup unsweetened cocoa
  • 2 (8-ounce) blocks fat-free cream cheese, softened

Preparation

  1. Split ladyfingers in half lengthwise. Brush cut sides of ladyfinger halves with Kahlúa; arrange, cut sides up, in bottom and up sides of a 10-inch springform pan. Cover with plastic wrap.
  2. Prepare whipped topping mix according to package directions using 1 cup cold milk and vanilla extract.
  3. Combine sugar and cocoa. Beat sugar mixture and cream cheese at medium speed of a mixer until well-blended (mixture will not be completely smooth). Add 1/2 cup milk to cream cheese mixture; beat well. Gently fold in whipped topping. Pour mixture into prepared pan. Cover and freeze 4 hours or until firm.
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