Lacto: lowfat tiramisu

Yield: 1 Servings

Measure Ingredient
½ cup Sugar
1 cup Nonfat cottage cheese
1 cup Nonfat sour cream alternative
2 tablespoons Dark rum
8 ounces Carton vanilla lowfat yogurt
8 ounces Package Neufchatel cheese
1¼ cup Hot water *
1 tablespoon Instant espresso coffee granules
½ teaspoon Instant espresso coffee granules
40 \N Ladyfingers
½ teaspoon Unsweetened cocoa
\N \N Programmer/Analyst

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 7½ g fat each. I hate to think how many grams of fat are in the real stuff! Julie Dowell

Julie Dowell

University of Iowa

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