2 cups skim milk

1 cup mascarpone cheese (see substitute below)

2-3/4 cups reduced-fat frozen whipped topping, thawed and divided

1 angel food cake loaf

1-1/2 teaspoons instant coffee granules

1/2 cup hot water

1/4 cup brandy

1/4 cup Kahlua or other coffee-flavored liqueur

Cocoa for garnish (optional)

 

Combine pudding mix and milk in a saucepan; bring to a boil over medium heat, stirring constantly.  Remove from heat; cool.  Add mascarpone cheese; beat at low speed with an electric mixer until smooth.  Fold in 1-3/4 cups whipped topping; set aside.

 

Slice angel food cake in half horizontally.  Cut each layer into 16 equal rectangles and set aside.  Dissolve instant coffee granules in hot water; stir in brandy and Kahlua.  Brush coffee mixture over tops and bottoms of cake pieces.  Line bottom and sides of a 3-quart trifle bowl or souffle dish with cake pieces; cover with half of pudding mixture.  Repeat procedure with remaining cake and pudding mixture, ending with pudding mix.  Cover and refrigerate 8 hours.

 

Spread remaining 1 cup whipped topping over tiramisu and garnish, if desired.  Store in refrigerator.

 

Yield:  12 servings.

 

Per serving:

Calories  257 (42% from fat)

Fat (11.1 g (4.7 g saturated)

Cholesterol  18 mg

Sodium 174 mg

 

*Substitute for mascarpone cheese:  1 (8 oz.) pkg reduced-fat cream cheese, 3 tablespoons reduced-fat sour cream, and 2 tablespoons skim milk may be substituted for 1 cup mascarpone.  With this substitution, you'll save 5.4 fat grams and 46 calories per serving.