Prep 20 mins
Cook 8 hrs
I love making this dessert. It's so sinful, yet you'd never guess its from a Cooking Light magazine. It will be our secret...
- 118.29 ml sugar
- 236.59 ml nonfat cottage cheese
- 236.59 ml nonfat sour cream
- 29.58 ml dark rum
- 226.79 g carton low-fat vanilla yogurt
- 226.79 g package neufchatel cheese
- 295.73 ml hot water
- 14.79 ml instant espresso coffee powder
- 2.46 ml instant espresso coffee powder
- 40 ladyfingers
- 2.46 ml unsweetened cocoa
- Combine first 6 ingredients in mixer or food processor. Mix until smooth; set aside.
- Mix together hot water and espresso granules in a small bowl. Split ladyfingers in half, lenthwise. Quickly dip 20 ladyfinger halves, cut side down, into espresso. Place dipped side down in the bottom of a 9-inch square baking dish. Spread 2 cups of cheese mixture over ladyfinger halves. Repeat procedure with remaining ladyfingers, espresso, and cheese.
- Place one wooden pick in each corner and one in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture) and cover with plastic wrap.
- Refrigerate 8 hours or overnight. Remove wood picks and sprinkle with cocoa.
This recipe is amazing! The tiramisu comes out light and creamy with a wonderful decadent mouthfeel to it and yummy taste. A great dessert!
I used low fat yogurt in place of the sour cream, low fat quark cheese in place of the cottage cheese and speculaas cookies in place of the ladyfingers. This way my tiramisu had a wintery touch to it. Im sure the plain version would have been great, too, though.
I made half the recipe and layered it into a small loaf pan, which worked out nicely.
THANK YOU SO MUCH for sharing this keeper with us, Ill definitely make it again.
Made and reviewed for the Best of 2011 Tag Game January 2012.
Wow, we loved this! It does not taste light at all. I got 9 servings out of a half recipe (one 7 oz package of ladyfingers), so for the ingredients I used, it was less than 0.5 gram fat per serving! I subbed ricotta for the cottage cheese, 2 tablespoons each of Kahlua and Frangelico for the rum (for a half recipe), and used nonfat Greek yogurt and nonfat cream cheese. I did not have espresso powder so used four times the amount of regular coffee crystals. Before the second layer of cream I poured the remaining coffee over it. The half recipe filled three fourths of the 9 inch baking dish, and I did not halve them. We couldn't resist some the first night (after 6 hours) and it was really super, but by the next night it was at its peak (at 48 hours it was still really good, but it was not at its peak). This will please even the pickiest tiramisu lovers!