Tiramisu for Two
|Non fat ricotta cheese||3⁄4 Cup (12 tbs)|
|Confectioner's sugar||2 Tablespoon|
|Vanilla extract||1⁄4 Teaspoon|
|Strawberries||1 Cup (16 tbs) (Fresh Or Frozen, Thawed)|
|Sugar||1 1⁄2 Teaspoon|
|Fat free pound cake slices||2 (1/2 Inch Each)|
|Coffee liqueur||8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)|
|Light whipped topping||1⁄4 Cup (4 tbs)|
|Cocoa powder||1⁄4 Teaspoon|
1. Combine the ricotta cheese, confectioners' sugar, and vanilla extract in the bowl of a food processor, and process until smooth. Set aside.
2. Combine the strawberries and sugar in a small bowl, and mash them together. Set aside.
3. Crumble 1 piece of the pound cake, and divide it between two 10-ounce balloon wine glasses. In each glass, top the cake with 2 tablespoons of the strawberry mixture, 2 teaspoons of the coffee liqueur, and 3 tablespoons of the ricotta mixture. Repeat the layers. Top each dessert with 2 tablespoons of the light whipped topping, and sprinkle with 1/8 teaspoon of cocoa.