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Categories:Viewed: 56 - Published at: 6 years ago
Ingredients
- 1/2 cup heavy whipping cream
- 2 cups vanilla yogurt
- 1 cup fat-free milk
- 1/2 cup brewed espresso or strong coffee, cooled
- 24 crisp ladyfinger cookies
- Baking cocoa
- Fresh raspberries, optional
Method
- In a small bowl, beat cream until stiff peaks form; fold in yogurt. Spread 1/2 cup cream mixture onto bottom of an 8-in. square dish.
- In a shallow dish, mix milk and espresso. Quickly dip 12 ladyfingers into espresso mixture, allowing excess to drip off. Arrange in dish in a single layer, breaking to fit as needed. Top with half of the remaining cream mixture; dust with cocoa. Repeat layers.
- Refrigerate, covered, at least 2 hours before serving. If desired, serve with raspberries.