Published: by Absolutely Recipes, in the recipes category.
1/2 cup heavy whipping cream
2 cups vanilla yogurt
1 cup fat-free milk
1/2 cup brewed espresso or strong coffee, cooled
24 crisp ladyfinger cookies
Baking cocoa
Fresh raspberries, optional
In a small bowl, beat cream until stiff peaks form; fold in yogurt.
Spread 1/2 cup cream mixture onto bottom of an 8" square dish.
In a shallow dish, mix milk and espresso.
Quickly dip 12 ladyfingers into espresso mixture, allowing excess to drip off.
Arrange in dish in a single layer, breaking to fit as needed.
Top with half of the remaining cream mixture; dust with cocoa.
Repeat layers.
Refrigerate, covered, at least 2 hours before serving.
If desired, serve with raspberries.
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