| | Directions | 1. Mix coffee, cinnamon and ginger in small bowl. Reserve 1/4 cup of the coffee mixture. Split ladyfingers and place, cut side up, on cutting board. Brush with remaining coffee mixture. Cut ladyfingers with serrated knife into 1-inch pieces. Set aside.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Beat in reserved coffee mixture. Gently stir in whipped topping until well blended. Layer 1/2 of the ladyfingers, 1/2 of the raspberries and 1/2 of the cream cheese mixture in 6 parfait or wine glasses. Repeat layers.
3. Microwave chocolate chips in 1-cup glass measuring cup on HIGH 1 minute. Stir until chocolate is completely melted. Use a fork to drizzle chocolate over parfaits. Refrigerate at least 1 hour or until ready to serve. |
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Prep Time: 20 minutes
Servings: 6
|  | | Ingredients | | - | | 1/2 cup brewed strong coffee |
| - | | 1 1/2 teaspoons McCormick® Cinnamon, Ground |
| - | | 3/4 teaspoon McCormick® Ginger, Ground |
| - | | 1 package (3 ounces) ladyfingers |
| - | | 1/2 cup light cream cheese spread |
| - | | 1/2 cup confectioners' sugar |
| - | | 1 tub (8 ounces) fat free whipped topping, thawed |
| - | | 2 cups raspberries |
| - | | 1/4 cup bittersweet chocolate chips |
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| | Nutrition (per serving) | Calories: 242 Calories
Fat: 6 Grams
Protein: 4 Grams
Cholesterol: 35 Milligrams
Carbohydrates: 43 Grams
Sodium: 224 Milligrams
Fiber: 3 Grams
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