From the kitchen of Vanessa Moon

I got this recipe from the magazine “Cooking Light” years ago.  It is incredibly good.  I actually prefer it over regular Tiramisu that you can order from a restaurant.  This is very light.

2/3 cup sifted powdered sugar
1 8 oz. tube reduced-fat cream cheese
1 1/2 cup frozen reduced-calorie *whipped topping (thawed and divided)
1/2 cup sugar
1/4 cup water
3 egg whites
1/2 cup hot water
1 T. sugar
1 T. instant espresso coffee granules
2 T. Kahlua
20 ladyfingers
1/2 tsp. cocoa

Combine powdered sugar and cream cheese in a bowl and beat at high speed until well-blended.  Gently fold 1 cup whipped topping into the cheese mixture.  Combine 1/2 cup sugar and next 2 ingredients in the top of a double boiler; place over simmering water.  Beat at high speed until stiff peaks form.  Gently stir 1/4 of egg white mixture into cheese mixture.  Gently fold in remaining egg white mixture; set aside.  Combine hot water and next 3 ingredients; stir well.  Split the ladyfingers in half-lengthwise.  Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8″ square baking dish.  Drizzle 1/2 of espresso mixture over ladyfinger halves.  Spread 1/2 cheese mixture over ladyfinger halves.  Repeat procedure.  Spread remaining 1/2 cup of whipped topping evenly over cheese mixture; sprinkle with cocoa.  Place a toothpick in each corner and in center; cover with plastic wrapping. Chill 2 hours.

*Note: I usually use fat-free or light cool whip.

Serves 8 (4×2″ pieces)
228 Calories
6.1 grams fat

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