This rich and moist traditional Italian dessert filled with nuts, fruit bits and chocolate chips tastes as good as the real thing - at half the usual calories and fat!
8 Nadja’s Petite Angel Cakes (you will need 2 packages; remaining 4 cakes can be frozen and used later)
One 16 oz container of low fat Ricotta Cheese
1 pint ultra pasteurized cream
½ cup confectioner’s sugar
½ cup candied lemon or orange peel, or mixed lemon and orange peel. (Same as used for .fruitcakes)
¼ cup slivered skinned toasted almonds
¼ cup mini chocolate chips
1 package Dream Whip or Whipped Topping Mix
1/2 cup non fat milk
1 tsp vanilla extract
3 Tblsp Rum
1 Tblsp mini chocolate chips or grated chocolate curls for garnish
Using a serrated bread knife, cut each Petite Angel Cake horizontally as shown. Brush each Angel Cake, top and bottom, evenly with Rum and set aside.
In a large bowl, using an electric mixer on high speed, whip I pint ultra pasteurized cream and sugar until slightly thickened. Add Ricotta Cheese and beat until smooth and firm. Add candied fruit, almonds and ¼ cup mini chocolate chips and blend well.
Divide evenly cheese cream mixture on bottom half of each Angel Cake. Replace top and spoon more mixture on top.
Refrigerate for one hour
Prepare on envelope of the Whipped Topping Mix according to package directions using non-fat milk and Vanilla extract.
Remove Angel Cakes from refrigerator.
Spread prepared whipped topping mix over Angel Cakes dividing evenly among 8 cakes.
Sprinkle with 1 TBSP mini chocolate chips or chocolate curls.
Cover and Chill for at least one hour before serving.
Makes 8 generous servings:
Fat 14 (1/2 the calories and fat of traditional dessert of equal size and serving)
It’s such a generous portion, I like to cut mine down the middle (using a serrated bread knife) and place on 2 plates. Decorate with some fresh strawberries and share with a friend.