Jell O Light Tiramisu Recipes

LIGHT LIGHT TIRAMISU

Steps:

• For filling, in a large bowl combine the cream cheese, powdered sugar, and the 3 tablespoons liqueur. Beat with an electric mixer on medium speed until blended and smooth. Stir in 1/2 cup of the whipped dessert topping. Set aside.
• For the frosting, in a medium bowl combine the remaining whipped dessert topping, the sour cream, and 2 tablespoons liqueur. Set aside.
• Using a serrated knife, cut the angel food cake horizontally into 3 layers. Place 1 layer on a serving platter and the remaining 2 layers on large dinner plates. With a long-tined form or a skewer, poke holes in the tops of all 3 layers.
• In a small bowl combine the coffee and 2 tablespoons liqueur; drizzle over all 3 layers.
• Spread the bottom layer with half of the filling. Add the middle layer and spread on the remaining filling. Add the top layer. Frost cake with frosting.
• Serve immediately, or cover and chill in the refrigerator for up to 4 hours.

JELL-O LIGHT TIRAMISU

Steps:

• Prepare pudding according to box direction.
• Beat in cream cheese.
• Fold in whipped topping.
• Line bottom of 6 glass mugs or parfait glasses with 1 lady finger each.
• Sprinkle coffee over lady fingers.
• Top with 1/2 pudding and sprinkle with half grated chocolate.
• Repeat layers.
• Cover and chill for 4 hours or overnight to blend flavours.

QUICK TIRAMISU

Steps:

• Open the ladyfingers and separate them Paint the ladyfingers with coffee combined with the liqueur using a pastry brush.
• Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the bottom. Press the cakes down to fit the lines of the glass.
• Beat Mascarpone and sugar together, 2-3 minutes and spoon into the glasses.
• Top glasses off with a cap of coffee and liqueur-soaked ladyfingers.
• Dust each completed dessert with cocoa powder combined with a touch of cinnamon.

TIRAMISU- COOKING LIGHT

Steps:

• 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.

QUICK AND EASY TIRAMISU

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.

LIGHT & HEAVENLY TIRAMISU

Steps:

• Combine coffee and 1/4 cup Kahlua or Tia Maria. Dip 1/3 sponge fingers into this and arrange in a single layer in a 20cm square casserole dish.
• Beat cream cheese, sugar & remaining liqueur together until well combined. Gradually fold in the custard & cream.
• Spread a third of the cream cheese mixture over the sponge fingers. Repeat layers twice more finishing with cream cheese mixture.
• Dust with cocoa. Refrigerate overnight to become firm and allow flavours to develop.
• Cut into squares to serve.

PHILADELPHIA FABULOUS TIRAMISU

Steps:

• ARRANGE 1 pkg. of the ladyfingers on bottom of 13x9-inch dish. Dissolve instant coffee and 1 tablespoons sugar in boiling water. Brush 1/2 cup of the coffee mixture over ladyfingers in dish.
• BEAT cream cheese with electric mixer on medium speed until smooth. Add 1/2 cup sugar and liqueur, mixing until blended. Gently stir in whipped topping.
• SPREAD one half of the cream cheese mixture over ladyfingers. Top with remaining ladyfingers; brush with remaining coffee. Spoon remaining cream cheese mixture over ladyfingers. Dust with cocoa. Refrigerate 4 hours or overnight.