I like my morning coffee strong, but sometimes there’s a cup at the bottom of the pot that I can’t finish. I store it in the fridge and use it to make this simple but elegant dessert.

Makes 4 Servings

Ingredients for Chocolate Filling:

2 cups fat-free milk

2 tablespoons unsweetened cocoa powder

1⁄4 cup confectioners’ sugar

2 tablespoons cornstarch

Creamy Filling

1 cup unsweetened applesauce

1 cup low-fat (1 percent) cottage cheese

1⁄4 cup reduced-fat cream cheese

2 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

Ingredients for Parfaits:

8 large low-fat store-bought biscotti

2 tablespoons confectioners’ sugar

1 cup strongly brewed coffee, cooled to room temperature

4 teaspoons unsweetened cocoa powder

Preparation:

1. Place the milk, cocoa powder, sugar, and cornstarch in a medium saucepan.

2. Place over medium heat and cook 4 to 5 minutes, whisking often, until a thick sauce forms.

3. Place the applesauce, cottage cheese, cream cheese, sugar, and vanilla in a minichopper. Process until smooth.

4. Break the biscotti in half. Place a piece of biscotti in the bottoms of each of four parfait glasses. Mix the confectioners’ sugar with the coffee, then spoon 1 tablespoon of the coffee mixture into each glass. Dot each with the chocolate filling and then the creamy filling. Repeat the layers three times, ending with the creamy filling. Sprinkle each parfait with 1 teaspoon cocoa powder. Cover and refrigerate at least 1 hour before serving.

Check out Jennifer's Frozen Coconut Yogurt, Breaded Zucchini with Marinara Dipping Sauce, or something else from our Recipe File.