1/4 cup water
1/4 cup + 1/3 cup sugar
1 tsp. rum extract
1 container (15 oz) fat-free ricotta cheese
1/2 cup chopped mixed fruit
1 oz. semisweet chocolate, chopped
1 tbsp. grated orange peel
1 pkg. (10 oz) angel food cake
1 tbsp. unsweetened cocoa powder

Bring the water to a boil in a small saucepan. Add 1/4 cup of the sugar and stir to dissolve. Stir in the rum extract and turn off the heat.

Line a 9x5" loaf pan with plastic wrap.

In a medium bowl, mix the ricotta and the remaining 1/3 cup sugar. Stir in the fruit, chocolate, and orange peel.

With a serrated knife, cut the angel food cake into 1/2"-thick slices. Line the bottom of the prepared pan with a layer of slices. Brush the slices with 2 tbsp. of the rum syrup. Spread with 1/3 of the ricotta filling. Repeat the layers twice.

Arrange the remaining slices of cake over the top and brush with the remaining syrup. Cover with plastic wrap and weigh down the cake with another loaf pan and a heavy weight or can.

Refrigerate for at least 15 minutes or overnight. To serve, invert the loaf pan onto a serving dish. Remove the plastic wrap. Dust with cocoa.

Makes 8 servings