Ingredients

12 ladyfinger biscuits
1/4 cup brewed decaffeinated espresso or strong coffee, cooled
1/2 cup warm (105 F to 115 F) water
2 tablespoons plus 2 teaspoons powdered egg whites
1 1/3 cups nonfat ricotta cheese
1/3 cup fat-free egg substitute
1/2 cup mascarpone cheese
2 tablespoons sugar
2 teaspoons unsweetened cocoa powder

Directions

Dip each biscuit into the espresso; place in a single layer on bottom and around sides of a glass or ceramic baking dish, about 8 inches square or similar capacity.

Combine the water and powdered egg whites in a large stainless steel bowl, stirring gently until the powder dissolves, 3 to 4 minutes. With an electric mixer, beat at medium-high speed until stiff peaks form, 5 to 7 minutes.

In another large bowl, beat together the ricotta, egg substitute, mascarpone and sugar. Stir in about one-third of the beaten egg whites, then gently fold in the remainder with a rubber spatula. Pour over the ladyfingers. Cover and refrigerate 6 to 8 hours. Sprinkle with the cocoa just before serving. Makes 8 servings.

Nutrition information per serving: 182 cal., 8 g fat, 0 g saturated fat, 80 mg chol., 117 mg sodium, 15 g carbo., 10 g pro.