1 1/4 cups ricotta cheese
1 cup confectioners' sugar, sifted
1/4 cup fat-free sour cream
1/4 cup coffee liqueur, Optional
1 16oz. can jellied cranberry sauce
2 2/3 cups finely crushed shortbread cookies
1/4 cup semi-sweet chocolate, grated
Combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur (if using) in a medium mixing bowl.
Place cranberry sauce in a separate bowl and beat with a fork until smooth.
To layer dessert, spoon 2 tbsp. of the cranberry mixture in a medium wine glass. Add 1/3 cup cookie crumbs, spreading to the edge of the glass. Spoon 1/4 cup of the ricotta mixture over the crumbs. Continue layering by adding 1/3 cup cookie crumbs and 1/4 cup cranberry mixture. Finish with 1/4 cup of the ricotta mixture. Repeat the layering process with remaining ingredients in 3 additional wine glasses. Amounts needed for layering will vary with size and shape of wine glasses. Top each tiramisu with grated chocolate. Loosely cover with plastic wrap and refrigerate overnight. Makes 4 servings.
Note: This recipe is best when made one day before serving.
Date: July 27, 2002