Cherry Chocolate Tiramisu

A tasty and easy dessert recipe to get you out of the rut!

Serves 8, 2x4” piece per serving

1 cup water
¼ cup sugar
2 tsp instant coffee granules
1 tsp vanilla extract
6 oz ladyfingers, separated and torn into ½” pieces**
8 oz fat free or low-fat frozen whipped topping, thawed
2 tsp unsweetened cocoa powder
16 oz frozen unsweetened pitted dark cherries, thawed, undrained (if you prefer strawberries or raspberries, go for it-it’s all good)
2 TBS sugar
1 TBS cornstarch
¼ tsp almond extract
¼ cup slivered almonds

**I could not find ladyfingers when I made this and used angel food cake. It will alter the nutrient value a little

In a small bowl, stir together water, ¼ cup sugar, coffee granules and vanilla until sugar is dissolved.

To assemble, place ½ of ladyfinger pieces in an 8” square baking pan. Stir coffee mixture and spoon half over ladyfingers. Spoon ½ whipped topping over ladyfingers, spreading evenly. Using a fine sieve (or a strainer) sprinkly ½ of cocoa powder over all. Repeat. Cover with plastic wrap and refrigerate 8-24 hours.

Meanwhile, halve cherries, if desired. In a large skillet, stir together cherries and their liquid, 2 TBS sugar and gradually add cornstarch, stirring constantly to avoid lumps. Cook until cornstarch is completely dissolved. Bring to a boil over medium high heat. Boil for 1 minute, stirring constantly. Remove from heat.

Put skillet on a cooling rack. Stir in almond extract. Let mixture cool completely, about 15 minutes. Refrigerate in an airtight container until ready to serve.

To serve, spoon cherry mixture over individual servings. Sprinkle with sliced almonds.

Nutritional information: Angel food cake instead of ladyfingers
Per serving
54 calories
.2 g fat
12.1g carbohydrates
1.2 g protein

Ladyfingers
30.1 calories
.8 g fat
4.9 g carbohydrates
.9 g protein

Nutrition per serving based on using ladyfingers
246 calories
2.5 g fat
51 g carbohydrates
4 mg cholesterol
3 g protein
69 mg sodium

This is an American Heart Association recipe.