Blushing Tiramisù

By Lv2Cook

Ingredients

• 6 cups (1-inch) cubes angel food cake (about 1 [10-ounce] cake)
• 2 (0.78-ounce) packages instant vanilla-flavored cappuccino mix (such as Maxwell House)
• 1 cup hot water
• 1 (8-ounce) block Neufchâtel cheese
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 (8-ounce) block frozen reduced-calorie whipped topping thawed
• 1 tablespoon unsweetened cocoa
• Raspberry Purée
• Fresh raspberries (optional)
• RASPBERRY PURÉE
• 1 (10-ounce) package frozen raspberries in light syrup thawed and undrained
• 2 tablespoons lemon juice

Details

Servings 1

Preparation

Step 1

Place the cake cubes in a single layer in a 13 × 9-inch baking dish. Combine cappuccino mix and hot water in a small bowl; pour over cake cubes. Set aside.

Combine cheese, sugar, vanilla, and cinnamon in a large bowl. Beat at high speed of a mixer 2 minutes or until fluffy; fold in whipped topping. Spread cheese mixture over cake cubes. Sift cocoa over cheese mixture. Cover and chill 1 hour. Serve with Raspberry Purée. Garnish with fresh raspberries, if desired.

Serving Size: 1 [3-inch] square and 2 tablespoons sauce)
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To Make Raspberry Purée:

Place raspberries and lemon juice in a food processor, and process until mixture is smooth.

Yield: 1 1/2 cups
Serving Size: 2 tablespoons.