Cherry Chocolate Tiramisu
1 cup water
1/4 cup sugar
2 tsp. instant coffee granules
1 tsp. Pure vanilla extract
6 oz. ladyfingers, separated and torn into 1/2 in, pieces
8 0z. fat-free or low fat cool whip
2 Tbsp. unsweetened cocoa powder
16 oz. frozen unsweetened pitted dark cherries, thawed, undrained
2 Tbsp. sugar
1 Tbsp. cornstarch
1/2 tsp. pure almond extract
1/4 cup slivered almonds, dry-roasted
Stir together water, 1/4 cup sugar, coffee granules and vanilla until sugar has dissolved. To assemble place 1/2 of the ladyfinger pieces in an 8-in. square baking dish. Stir coffee mixture and spoon half over ladyfingers. Spoon half cool whip topping over ladyfingers, spreading evenly. Using a fine sieve, sprinkle 1/2 of the cocoa powder over all. Repeat, cover with plastic wrap. Refrigerate for 8-24 hours.
Meanwhile, halve cherries if desired. In a large skillet, stir together cherries and their liquid, 2 Tbsp. sugar and cornstarch until cornstarch is completely dissolved. Bring to a boil, 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 serving time.
To serve spoon cherry mixture over individual servings of tiramisu. Sprinkle with almonds.
This is a Heart Healthy Recipe
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