Lacto: Lowfat Tiramisu
- 1/2 c Sugar
- 1 c Nonfat cottage cheese
- 1 c Nonfat sour cream
- -alternative
- 2 tb Dark rum
- 8 oz Carton vanilla lowfat yogurt
- 8 oz Package Neufchatel cheese
- 1 1/4 c Hot water *
- 1 tb Instant espresso
- -coffee granules
- 1/2 ts Instant espresso
- -coffee granules
- 40 Ladyfingers
- 1/2 ts Unsweetened cocoa
I served the low-fat Tiramisu for Easter dinner yesterday. Everyone seemd
to love it. We had all had Tiramisu in restaurants and agreed that the
low-fat version didn't taste as heavy. But I think it's a good substitute
if you need low-fat (which I do). Here it is again - it's from the October,
1993 issue of _Cooking Light_. NOTE: There were only 4 of us at dinner, so
I made only half the recipe, put it into a deep covered casserole (about
8x8"), and refrigerated it with the cover on. It was a lot easier than
doing the thing with the toothpicks.
* Instead of the instant espresso, I just made an equivalent amount of
espresso and let it cool some.
Place first 6 ingredients in food processor with knife blade and process
until smooth; set aside.
Combine hot water and espresso granules in a small bowl. Split ladyfingers
in half lengthwise. Quickly dip 20 of the halves, cut side down, in
espresso and place, dipped side down, in the bottom of a 9-inch square
baking dish. Dip 20 more ladyfinger halves, cut side down, into espresso,
and arrange dipped side down, on top of the first layer. Spread 2 C of the
cheese mix- ture evenly over the ladyfingers. Repeat procedure with remain-
ing ladyfinger halves, espresso, and cheese mixture.
Place toothpicks in each corner and 1 in the center of tiramisu to prevent
plastic wrap from sticking to cheese mixture. Cover with plastic wrap and
refrigerate for 3 to 8 hours. Sprinkle with cocoa before serving.
This recipe makes 9 servings with 7.5 g fat each. I hate to think how many
grams of fat are in the real stuff!
Julie Dowell
Julie Dowell
jhd@space.physics.uiowa.edu Programmer/Analyst
University of Iowa
to love it. We had all had Tiramisu in restaurants and agreed that the
low-fat version didn't taste as heavy. But I think it's a good substitute
if you need low-fat (which I do). Here it is again - it's from the October,
1993 issue of _Cooking Light_. NOTE: There were only 4 of us at dinner, so
I made only half the recipe, put it into a deep covered casserole (about
8x8"), and refrigerated it with the cover on. It was a lot easier than
doing the thing with the toothpicks.
* Instead of the instant espresso, I just made an equivalent amount of
espresso and let it cool some.
Place first 6 ingredients in food processor with knife blade and process
until smooth; set aside.
Combine hot water and espresso granules in a small bowl. Split ladyfingers
in half lengthwise. Quickly dip 20 of the halves, cut side down, in
espresso and place, dipped side down, in the bottom of a 9-inch square
baking dish. Dip 20 more ladyfinger halves, cut side down, into espresso,
and arrange dipped side down, on top of the first layer. Spread 2 C of the
cheese mix- ture evenly over the ladyfingers. Repeat procedure with remain-
ing ladyfinger halves, espresso, and cheese mixture.
Place toothpicks in each corner and 1 in the center of tiramisu to prevent
plastic wrap from sticking to cheese mixture. Cover with plastic wrap and
refrigerate for 3 to 8 hours. Sprinkle with cocoa before serving.
This recipe makes 9 servings with 7.5 g fat each. I hate to think how many
grams of fat are in the real stuff!
Julie Dowell
Julie Dowell
jhd@space.physics.uiowa.edu Programmer/Analyst
University of Iowa
