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Tiramisu (Light)


1/2 c Sugar
1 c Nonfat cottage cheese
1 c Nonfat sour cream
2 tablespoon Dark rum
1 pk (8 oz) Light Cream Cheese
1 1/4 c Hot water
1 tablespoon + 1/2 teaspoon instant expresso coffee granules
40 Ladyfingers
1/2 teaspoon Unsweetened cocoa

Yield: 9 servings

Position knife blade in food processor; add first 6 ingredients. Process until smooth; set aside.

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 inch 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.

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.

NOTE:
You can add fresh or frozen fruit or cinnamon sugar as a garnish.

Serving information: 222 calories; fat 7.5 gm; sodium 254 mg.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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