Lacto: Lowfat Tiramisu
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 1/2 ts Unsweetened cocoa
- 1 c Nonfat sour cream alternative
- 1/2 c Sugar
- Dip
- 1 c Nonfat cottage cheese
- Casserole
- 8 oz Carton vanilla lowfat yogurt
- Cut
- 8 oz Package Neufchatel cheese
- 1 1/4 c Hot water *
- 1 tb Instant espresso coffee granules
- 2 tb Dark rum
- 40 Ladyfingers
- 1/2 ts Instant espresso coffee granules
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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 Programmer/Analyst University of Iowa
Plating
Cookware for this recipe
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Casserole pot
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Baking dish
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Mixing bowl
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Food processor
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Chef's knife