Cut sponge cakes in half. Evenly arrange bottom halves in an 8 x 8 inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup sugar substitute (Splenda) and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda and 1 cup of yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. In a small bowl, combine hot water, coffee crystals, remaining 1 Tbsp Splenda and brandy extract. Drizzle half of coffee mixture over sponge cake halves. Spread half of cream cheese mixture over the top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with cocoa. Cover and refrigerate for at least 2 hours. Cut ionto 6 servings.

HINT: Substitute 1 (4 serving) package sugar-free raspberry gelatin for coffee crystals for a whole new taste.

NOTE: If sponge shortcakes are not available, angel food cake slices are a great substitute.

Each serving equals:HE: 2/3 Protein, 2/3 Bread, 1/3 Skim Milk, 1/4 Slider, 12 Optional Calories157 Calories, 1 gm Fat, 10 gm Protein, 27 gm Carbohydrate, 580 mg Sodium, 117 mg Calcium, 1 gm FiberDiabetic: 1-1/2 Starch/Carbohydrate, 1/2 Meat

Source:"Desserts Every Night"

Per Serving (excluding unknown items): 183 Calories; 1g Fat (4.4% calories from fat); 9g Protein; 34g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 549mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 0 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0