Lacto: lowfat tiramisu

Yield: 1 Servings

Ingredients:

1/2 c Sugar
1 c Nonfat cottage cheese
1 c Nonfat sour cream -alternative
2 tb Dark rum
8 oz Carton vanilla lowfat yogurt
8 oz Package Neufchatel cheese
1 1/4 c Hot water *
1 tb Instant espresso -coffee granules
1/2 ts Instant espresso -coffee granules
40 Ladyfingers
1/2 ts Unsweetened cocoa

Instructions:

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 jhd@space.physics.uiowa.edu Programmer/Analyst University of Iowa