Tiramisu Angel Torte

Sue Freeman from Cooking Light(r)

Tiramisu Angel Torte

3 (8-ounce) cartons plain fat-free yogurt
1 cup sugar, divided
1/2 cup water
2 tablespoons instant espresso or 1/4 cup instant coffee granules
2 tablespoons Kahlua (coffee-flavored liqueur)
2 tablespoons skim milk
1/2 teaspoon vanilla extract
1 (4-ounce) carton mascarpone cheese
2 tablespoons unsweetened cocoa
1 ounce bittersweet chocolate, grated
1 (10-inch) round angel food cake

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlua. Cool completely.

Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside.

Combine cocoa and chocolate in a bowl.

Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours. Yield: 10 servings (serving size: 3/4 cup).

NUTRITIONAL INFORMATION: CALORIES 290 (20% from fat); FAT 6.5g (sat 3.4g, mono 1.8g, poly 0.3g); PROTEIN 15.9g; CARB 47.2g; FIBER 0g; CHOL 10mg; IRON 0.4mg; SODIUM 223mg; CALC 225mg

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