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Lowfat Tiramisu




Source of Recipe


Julie Dowell from Cooking Light Magazine

1/2 C sugar
1 C nonfat cottage cheese
1 C nonfat sour cream alternative
2 Tablespoons dark rum
1 8-oz. carton vanilla low-fat yogurt
1 8-oz. package Neufchatel cheese
1 1/4 C hot water
1 Tablespoon + 1/2 tsp. instant espresso coffee granules
40 ladyfingers
1/2 tsp. unsweetened cocoa
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 remaining 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.