|Skim milk||1 Cup (16 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Egg yolks||3 Large, mixed|
|Vanilla extract||2 Teaspoon|
|Fat free ricotta cheese/Fat free cottage cheese||1 1⁄2 Cup (24 tbs)|
|Frozen low fat nondairy whipped topping||2 Cup (32 tbs) (Thawed)|
|Strong espresso||1⁄4 Cup (4 tbs) (Cooled)|
|Coffee liqueur||1⁄4 Cup (4 tbs)|
|Angel food cake||1|
Warm the milk and butter in a heavy-bottom medium saucepan or the top of a double boiler, stirring constantly.
In a small bowl, mix together the cornstarch, sugar, and egg yolks.
Add the vanilla and blend.
Transfer the egg mixture to the warm milk.
Continue to heat and mix with a wire whisk until the mixture is thick.
Look for whisk patterns, which indicate that it's done.
Put the cheese into a mixing bowl.
Beat at high speed with an electric mixer for 3-4 minutes.
Add the cooled mixture and beat the two together at a low speed until well mixed.
Fold in the whipped topping until thoroughly blended.
In a small bowl, stir together the espresso and liqueur.
Using a sharp knife, cut the angel food cake crosswise into three layers.
Put one layer into the bottom of a serving bowl.
Brush with the espresso liqueur mixture.
Turn the layer over and brush the other side.
Spoon one third of the milk-cheese mixture over the cake.
Brush one side of another angel food cake layer and put it (brushed-side-down) in the bowl.
Brush the top and spoon on one-third of the milk-cheese mixture.
Repeat the process for the last layer.
Pour any remaining espresso liqueur on top of the third layer.
Smooth the top and cover tightly.
Spread cocoa over top.
Refrigerate for at least 6 hours or up to 2 days before serving