Ingredients
- 3/4 cup hot water
- 1 1/2 tablespoons instant espresso powder
- 2 tablespoons dark rum
- 8 ounces 1/3 less fat cream cheese (neufchatel), softened
- 8 ounces (1 cup) low-fat cottage cheese
- 1 1/2 cups (6 ounces) confectioners' sugar
- 1/2 cup nonfat Greek yogurt
- 1 tablespoon vanilla extract
- 5 ounces dried ladyfingers (savoiardi)
- 1 1/2 teaspoons cocoa
Preparation
Step 1
1. Combine hot water, espresso powder, and 4 teaspoons rum in 2-cup liquid measuring cup. Let cool for 5 minutes. Process cream cheese, cottage cheese, sugar, yogurt, vanilla, and remaining 2 teaspoons rum in food processor until completely smooth, about 20 seconds.
2. Place half of ladyfingers in single layer in bottom of 8-inch square baking dish (some small gaps are OK). Pour half of espresso mixture over ladyfingers. Let sit until most liquid has been absorbed, about 1 minute. Spread half of cream cheese mixture evenly over ladyfingers. Repeat with remaining ladyfingers, remaining espresso mixture, and remaining cream cheese mixture.
3. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. Just before serving, dust with cocoa.