Spray
insides of 4 custard cups (3/4 cup size) with vegetable cooking spray.
Stand 5 ladyfinger halves in each cup, split surface upward, so they are
evenly spaced and overlap in the center. They may extend slightly above
tops of cups; press overlap area firmly with fingertips. Bake at 400o
for 4 to 6 minutes until golden brown and crisp; cool completely. Wrap
remaining ladyfingers in plastic food wrap and store in freezer for
another use.
To make coffee syrup, whisk
cornstarch, coffee granules, sugar and water together in a 2-cup glass
measure. Microwave on high (100%) for 1 to 1-1/2 minutes until boiling
rapidly, stirring once; or combine ingredients in saucepan, then cook
and stir until boiling. Cool only to room temperature (do not
refrigerate).
Whisk half of the whipped topping
(1 ounce) with 3 tablespoons of water to make vanilla sauce; cover and
refrigerate.
At serving time, divide vanilla
sauce among 4 dessert plates; spread in a thin layer. Using small
flexible metal spatula, carefully loosen ladyfinger cups from bottoms of
custard cups; do not remove. Using a 1/4 cup-size ice cream scoop, scoop
a ball of frozen yogurt into each ladyfinger cup. Carefully move each
ladyfinger cup to a dessert plate by sliding and lifting. Place the cup
into the vanilla sauce in the middle of the plate. Drizzle 2 tablespoons
of the coffee syrup over each cup; top with a dab of remaining whipped
topping. Serve immediately.
4 servings
