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Tiramisu (Light)

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. 1/2 ts Unsweetened cocoa
  2. 40 Ladyfingers
  3. 1/2 c Sugar
  4. 1 tb + 1/2 ts instant expresso coffee granules
  5. 2 tb Dark rum
  6. 1 pk (8 oz) Light Cream Cheese
  7. 1 c Nonfat cottage cheese
  8. Dip
  9. 1 c Nonfat sour cream
  10. Cut
  11. 1 1/4 c Hot water
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

  1. 1. Position knife blade in food processor; add first 6 ingredients. Process until smooth; set aside.
  2. 2. Combine hot water and expresso granules. Split ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side down, in expresso ( which you've mixed in a small bowl). Place, dipped side down, into the bottom of a 9" square baking dish. Dip 20 more halves cut side down into the expresso; arrange dipped side down on top of the first layer. Spread 2 cups of the cheese mixture over the lady- fingers evenly; repeat procedure with remaining ladyfinger halves, expresso, and cheese mixture.
  3. 3. Place one toothpick in each corner and one in the center of the tiramisu (to prevent plastic wrap from sticking to the cheese mixture) Cover with plastic wrap. Refrigerate 3-8 hours. Remove toothpicks; sprinkle with cocoa.
  4. Note: You can add fresh or frozen fruit or cinnamon sugar as a garnish.
  5. Serving information: 222 calories; fat 7.5 gm; sodium 254 mg.
  6. Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
  7. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Plating

Cookware for this recipe

  • Baking dish
  • Mixing bowl
  • Food processor
  • Chef's knife
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Source: Cooking Light Magazine, October 1993. Saved from geocities.ws (http://geocities.ws/MM115001.MMF), file Recipes/geocities.ws/MM115001.MMF in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.