Recipe

Low Fat Tiramisu Recipe

	Toleliz / All my dishes 1 year ago Give this Tiramisu a try-it is light and refreshing. It is a low fat Tiramisu that uses Ricotta cheese instead of the Mascarpone that is traditional. I trimmed it further by substituting “light” versions of the Ricotta and the Cool Whip. There... More Prep:30m Cook:240m Servings:12	Toleliz
	cool light creamy delicious

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Ingredients

2-3 pkg Savoriardi biscuits (Italian lady fingers), about 500 to 600 gm total weight

About 2 cups espresso coffee or make a stronger brew of reg. coffee

Amaretto, Kahlua or Rum to taste (or combine)

4 eggs, separated

1 large container Cool Whip “light” or “no fat ultra light”

¼ cup each Splenda and Sugar Twin (pourable), or use ¾ cup of sugar *see note*

1tsp vanilla

1 ½ large cartons Ricotta Cheese “light” (or 3 smaller cartons; around 700 gms total)

Cocoa powder

Directions

Make the coffee and pour it into a flat dish or bowl, add the liquor(s) of choice and set aside to cool to room temp.

Separate the eggs and whip the egg whites till soft peaks form.

In another bowl beat together the ricotta cheese, egg yolks, sweeteners and vanilla. Fold the egg whites into the mixture and then add the carton of Cool Whip. Make sure all is well blended but do not overmix.

Lightly dip both sides of the ladyfingers into the coffee and layer them on the bottom of a 9x13 pan. Cover with half the cheese mixture and sprinkle cocoa powder over the layer. Repeat with more dipped cookies, the rest of the cheese and more cocoa powder. Cover with plastic wrap and chill in fridge at least 4 hours or overnight.

*Note*The original recipe called for ¾ cup of sugar but a combination of Splenda and Canadian Sugar Twin is an excellent substitute for the sugar and you don’t need as much. (Thank you Karen Barnaby-“Low-Carb Gourmet”)

*Sugar Twin purchased in the USA is a different formula; in that case use all Splenda but you may need up to ¾ cup.

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