Ingredients for 2 mini-misus

2 cups 1/2 cup fat-free ricotta cheese.
1 tsp vanilla extract.  Shit…I forgot the vanilla extract this time.
1/2 cup low-fat, non-dairy whipped topping [new ingredient].
1/4 cup granulated superfine sugar.
1/2 lb 3 slices angel food cake.
1/2 cup instant decaf coffee.
1 tsp 1/2 tsp cocoa powder.

Instructions

Make coffee in a wide-mouth container. Let cool. Ignore foul stench.
Mix ricotta, vanilla extract whipped topping and sugar in a bowl.
Slice the cake.
Dip one face of each slice Dunk the whole piece of cake quickly into the coffee. Coffee should soak the cake about halfway through, but leave the other side dry.
Put the slices dry side down in a casserole dish or similar till they cover the bottom of the dish. Put 1 1/2 slices of coffee-soaked cake in the bottom of a ramekin.
Spread the cheesy goodness on top of the coffee-soaked cake.
Sprinkle 1/4 tsp of cocoa powder on the top of each mini-misu.
Refridgerate the mini-misus for at least an hour.
Eat it!!