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Ingredientes
- 1 c. Sugar
- 3/4 c. Dutch process cocoa
- 1/4 c. Cornstarch
- 1/4 tsp Salt
- 2 c. Skim lowfat milk
- 2 sqr semisweet chocolate, coarsely minced (1-oz)
- 3 Tbsp. Stick margarine
- 1 1/2 c. Frzn reduced-calorie whipped topping, thawed
- 23 x Ladyfingers
- 1/4 c. Grand Marnier or possibly other orange-flavored liqueur
- 1 Tbsp. Powdered sugar Orange slices, (optional)
Direcciones
- Dutch process cocoa has less acidity than regular cocoa, and it gives the pudding mix a smoother chocolate flavor.
- Combine the first 4 ingredients in a large saucepan. Gradually add in skim lowfat milk, stirring with a wire whisk till blended. Add in the minced chocolate; bring to a boil over medium heat, and cook for 1 minute, stirring constantly. Add in the margarine, and cook for 1 minute, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 10 min or possibly till the chocolate mix cools to room temperature, stirring occasionally.
- Remove pan from ice. Spoon 1/2 c. chocolate mix into a small bowl, and gently mix in whipped topping. Cover and refrigeratechocolate-whipped topping mix. Set aside the remaining chocolate mix.
- Line a 9 x 5-inch loaf pan with heavy-duty plastic wrap, allowing wrap to extend over edge of pan. Split ladyfingers in half lengthwise.
- Arrange 9 ladyfinger halves lengthwise in 3 rows, rounded side down, in a single layer in bottom of pan. Brush 1 Tbsp. Grand Marnier over ladyfingers in pan. Spread about 1/2 c. chocolate mix over the ladyfinger layer. Repeat procedure 3 more times with the remaining ladyfingers, Grand Marnier, and chocolate mix, ending with ladyfingers (1 lady finger half will be left over). Cover; refrigeratefor at least 8 hrs.
- Uncover and invert the pan onto a serving platter; remove the plastic wrap. Sprinkle with powdered sugar. Serve cake with chocolate-whipped topping mix. Garnish each serving with an orange slice, if you like. S: 9 servings (serving size: 1 slice of cake and 3 Tbsp. topping).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 9 servings | |
| Calories 312 | |
| Calories from Fat 94 | 30% |
| Total Fat 10.79g | 13% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.7g | |
| Cholesterol 49mg | 16% |
| Sodium 213mg | 9% |
| Potassium 193mg | 6% |
| Total Carbs 46.54g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 33.59g | 22% |
| Protein 6.56g | 10% |
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