Ingredients
1 cup water
1/4 cup sugar
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
6 ounces ladyfingers, separated and torn into 1/2-inch pieces
8 ounces fat-free or low-fat frozen whipped topping, thawed
2 tablespoons unsweetened cocoa powder
16 ounces frozen unsweetened pitted dark cherries, thawed, undrained
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon almond extract
1/4 cup slivered almonds, dry-roasted

Directions
In a small bowl, stir together the water, 1/4 cup sugar, coffee granules, and vanilla until the sugar has dissolved.

To assemble, place 1/2 of the ladyfinger pieces in an 8-inch square baking pan. Stir the coffee mixture and spoon half over the ladyfingers. Spoon 1/2 of the whipped topping over the ladyfingers, spreading evenly. Using a fine sieve, sprinkle 1/2 of the cocoa powder over all. Repeat. Cover with plastic wrap. Refrigerate for 8 hours to 24 hours.

Meanwhile, halve the cherries if desired. In a large skillet, stir together the cherries and their liquid, 2 tablespoons sugar, and cornstarch until the cornstarch is completely dissolved. Bring to a boil over medium-high heat. Boil for 1 minute, stirring constantly. (A flat spatula works well for this so you can scrape the bottom, where the mixture thickens first.) Remove from the heat.

Put the skillet on a cooling rack. Stir in the almond extract. Let the mixture cool completely, about 15 minutes. Refrigerate in a plastic resealable bag or airtight container until serving time.

To serve, spoon the cherry mixture over individual servings of the tiramisù. Sprinkle with the almonds.

Dietary Exchanges: 3 other carbohydrate, 1/2 fat

This recipe is reprinted with permission from Love Your Heart, 5th Anniversary Edition, Copyright © 2008 by the American Heart Association. Published by Publications International, Ltd. Available at shopgored.com.