Lacto: Lowfat Tiramisu Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Sugar,
1 cup: Nonfat cottage cheese,
1 cup: Nonfat sour cream alternative,
2 tbsp: Dark rum,
8 ounce: Carton vanilla lowfat yogurt,
8 ounce: Package Neufchatel cheese,
1 1/4 cup: Hot water *,
1 tbsp: Instant espresso coffee granules,
1/2 tsp: Instant espresso coffee granules,
40: Ladyfingers,
1/2 tsp: Unsweetened cocoa,
Directions:
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 didnt taste as heavy. But I think its a
good substitute if you need low-fat (which I do). Here it is again -
its 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
Source from luhu.jp
seemd to love it. We had all had Tiramisu in restaurants and agreed
that the low-fat version didnt taste as heavy. But I think its a
good substitute if you need low-fat (which I do). Here it is again -
its 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
Source from luhu.jp