Lacto: lowfat tiramisu
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Lacto: lowfat tiramisu
  Low Fat    Tiramisu    Vegetarian  
Last updated 6/12/2012 1:21:36 AM. Recipe ID 53875. Report a problem with this recipe.
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      Title: Lacto: lowfat tiramisu
 Categories: None, Vegetarian
      Yield: 1 Servings
    1/2 c  Sugar
      1 c  Nonfat cottage cheese
      1 c  Nonfat sour cream
      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
  * 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
  University of Iowa

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Recipe ID 53875 (Apr 03, 2005)

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