A delicious low-sugar dessert.
9 squares semi-sweet bakers chocolate
1/3 cup canned evaporated skim milk
2 packages spreadable light cream cheese
1/2 cup and 1/3 cup Splenda No Calorie Sweetener, granulated
2-1/2 tsp vanilla extract
1 cup whipping cream
24 thin chocolate wafer cookies
1/4 cup cold strong coffee
2 tbsp brandy (optional)
1 can cherry pie filling
8 mint leaves
Step 1: Chop 9 squares of the chocolate, reserving 1 square chopped for garnish.
Chocolate Cream Cheese Mixture
Step 1: Melt the 8 squares of chocolate with the evaporated skim milk in double boiler, over gently simmering water. Stir to combine.
Step 2: Combine 1 package of spreadable cream cheese with 1/2 cup Splenda Granulated and 1 tsp vanilla extract in a separate mixing bowl.
Step 3: Pour the melted chocolate mixture into this cream cheese mixture. Combine thoroughly and set aside.
Whipped Cream/Cream Cheese Mixture
Step 1: Beat the 2nd package of cream cheese with 1/3 cup Splenda Granulated and 1-1/2 tsp vanilla extract in a separate bowl.
Step 2: Whip the whipping cream separately until stiff peaks form and then fold into the cream cheese mixture and set aside.
Step 1: Assemble into eight 10 oz. ramekins or parfait glasses by dispersing in the following order: Chocolate cream cheese mixture; coffee dipped (brandy option) wafer cookies (3 per portion), 1/2 of the cherry pie filling, whipped cream/cream cheese mixture, the other 1/2 of the cherry pie filling.
Step 2: Top each dessert with the reserved chopped chocolate and a mint leaf. Serve immediately or chill and serve cold.