Ingredients:
- 1 c fat-free ricotta
- 8 oz. mascarpone
- 2 Tbsp. lowfat milk
- 1 1/2 c brewed espresso
- 24 ladyfingers
- 2 tsp. unsweetened cocoa
- 1 tsp. vanilla extract
- 1/4 c plus 2 Tbsp. sugar, divided
Put the following ingredients in a food processor and process until creamy:
- 1 c fat-free ricotta cheese, 8 oz. mascarpone (3/4 c)
- 2 Tbsp low fat milk
- 1 tsp. vanilla extract
- 1/4 c sugar
In a shallow dish combine 1 1/2 c brewed espresso (hot) with 2 Tbsp. sugar. Stir until sugar is disssolved. Quickly dip in the espresso mixture 12 ladyfingers and arrange them in a single layer in an 8×8 baking dish. Spread half of the ricotta mixture evenly on top. Put 1 tsp. of unsweetened cocoa powder in a small strainer and dust over cream. Repeat this with 12 more ladyfingers, cream and cocoa.
Cover with plastic wrap and refrigerate 6 hours or overnight. Serves 9.