Serves: 16
Total Calories: 94

1/2 cup espresso coffee
1/4 cup plus 1 tablespoon coffee liqueur
1 (8-ounce) package light cream cheese, softened
3/4 cup confectioners' sugar
1 1/2 cups light frozen whipped topping, thawed and divided
3 large egg whites
20 lady fingers, split
cocoa, for sprinkling

In a small bowl, combine the espresso coffee, one tablespoon sugar, and the coffee liqueur; set aside. In a mixing bowl, combine the cream cheese with the confectioners' sugar, beating until well blended. Fold in one cup frozen whipped topping. In another mixing bowl, beat the egg whites until soft peaks form, add the remaining 1/4 cup sugar, and continue beating until stiff peaks form. Fold into the cream cheese mixture.

In a 9x9x2-inch dish, place a layer of the split ladyfingers across the bottom of the dish. Drizzle with half of the espresso mixture, half of the cream cheese mixture, and repeat the layers, beginning with split ladyfingers and ending with the cream cheese mixture. Spread with the remaining 1/2 cup whipped topping in a thin layer on top of the dessert and sprinkle with cocoa. Refrigerate until well chilled.

Nutritional Facts:

Serves: 16
Total Calories: 94
Calories from Fat: 56

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