Tiramisu - Lightitalian 1/2 cup sugar 1 cup nonfat cottage cheese 1 cup sour cream, nonfat 2 tablespoons dark rum 8 ounces vanilla yogurt, lowfat 8 ounces neufchatel cheese 1 1/4 cups hot water 1 tablespoon instant espresso granules; plus 1/2 teaspoon instant espresso granules 40 ladyfinger cookies 1/2 teaspoon unsweetened cocoa powder Position knife blade in food processor bowl; add sugar, cottage cheese, sour cream, rum, yogurt and neufchatel cheese. Process until smooth; set aside. Combine hot water and espresso granules in a small bowl. Split ladyfingers in half lengthwise; quickly dip 20 halves, cut side down, into espresso. Place, dipped sid down, in the bottom of a 9-inch square baking dish. Dip 20 more ladyfinger halves, cut side down, into espresso; arrange, dipped side down, on top of first layer. Spread 2 cups cheese mixture evenly over ladyfinger halves. Repeat procedure with remaining ladyfinger halves, espresso and cheese mixture. Place one toothpick in each corner and one in the center of tiramisu, to prevent plastic wrap from sticking to cheese mixture; cover with plastic wrap. Refrigerate for 8 to 24 hours. Remove toothpicks; sprinkle with cocoa. (222 calories, 7.5g fat, 30% calories from fat) |
