From your favorite Italian restaurant to your own kitchen. This simple recipe is light and luscious. Enjoy!
By now, you know what I am going to say: it was loaded with heavy cream, and egg yolks, and it was loaded with fat and calories. Once in a while it’s okay to indulge in such a dessert (especially if you are sharing) but it’s not something you can eat all the time.
So this is my version of Tiramisu. No one will know its diet or low fat because it is decadent and so yummy. The first trick up my sleeve was omitting the traditional lady fingers, which can be high in fat, for a whole angel food cake. Since there is no fat in angel food cake you save so many grams of fat. Tiramisu in Italian means “pick me up” and I think it does just that!
Nutrition: per piece – calories 189.2, fat 3 g, carbs 33.4 g, fiber .9 g, sugar 7.5 g, sodium 150.2 mg, protein 5 g
Lightened Up Tiramisu
Makes 9 pieces
- 1 cup brewed coffee (regular or decaf) – do not use instant coffee
- 2 tbsp granulated sugar
- 1 whole angel food cake, to serve 12 – store bought, Betty Crocker mix, or from scratch
- 4 ounces fat free cream cheese, softened
- 4 ounces low fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 2 cups Cool Whip free or lite whipped topping — thawed
- 1 tbsp unsweetened cocoa powder
- Shaved bittersweet or semisweet chocolate for garnish (optional) — but only a little bit because we don’t want to add on the calories
- Have an 8 X 8 or 9 X 9 square pan ready and misted with cooking spray. Set aside until ready to fill with cake.
- In a medium bowl, mix together the two cream cheeses with either a wire whisk or an electric mixer. Add the powdered sugar slowly along with the vanilla extract. Whip until nice and creamy.
- Fold in the Cool Whip and then give a few mixes with a wire whisk to completely combine. Set aside for a few minutes.
- In a separate bowl, combine the coffee and granulated sugar. Mix well.
- Have your cake ready and either break up or slice thin pieces of cake and line your pan. You will be making two layers so don’t use it all for the bottom layer.
- Dip a pastry brush into the coffee mixture and brush the cake slices until nicely coated. Use half of the coffee mixture.
- Spread half of the cream cheese mixture over the first layer. Top with remaining cake pieces.
- Repeat brushing the cake with the coffee mixture. You might not use all the liquid. That’s okay.
- Spread the rest of the cream over the cake and smooth gently. Sprinkle the cocoa powder.
- Place in fridge for at least 4 to 5 hours.
- Remove from fridge, cut 9 large pieces.
- Store in fridge up to 3 days.