8 ounces nonfat or light sour cream
1/2 cup unsifted confectioners' sugar
3 ounces reduced-fat cream cheese
1 teaspoon vanilla extract
8 ounces frozen fat-free or light
whipped topping, thawed (about 3 cups)
1/4 cup strong cold coffee
1/4 cup coffee-flavored liqueur
or 1/4 cup coffee
2 tablespoons sugar
1 to 2 tablespoons unsweetened cocoa powder
In a medium mixing bowl, beat sour cream, confectioners' sugar,
cream cheese and vanilla with an electric mixer on medium until
smooth. Using a rubber scraper, fold in whipped topping until
well blended. Break ladyfingers into bite-size pieces; arrange
half in an 8-inch square baking pan.
In a small bowl, stir together coffee and liqueur.
To assemble, drizzle half the coffee mixture over ladyfingers.
Spoon half the sour cream mixture evenly on top, then sprinkle
with half the cocoa powder. Repeat. Cover with plastic wrap and
refrigerate for 8 to 48 hours.
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