Light Light Tiramisu Recipes

LIGHT TIRAMISU

Steps:

• Combine Marsala, 1/4 cup plus 1 tablespoon sugar and eggs in top of double boiler. Whisk mixture over gently simmering water until thickened and foamy and mixture registers 160°F. on candy thermometer, about 2 minutes. Remove from over water; whisk in light sour cream. Cool to room temperature.
• Beat cream cheese until light and fluffy. Beat in 1/3 of egg mixture. Fold in remaining egg mixture in 2 additions.
• Line bottom and sides of 9x5-inch loaf pan with plastic wrap. Line bottom of prepared pan with angel food cake slices, trimming cake to fit bottom evenly. Combine coffee, rum and remaining sugar in small bowl. Brush cake in pan generously with coffee mixture. Pour filling over cake in pan. Brush enough remaining cake slices to cover filling lightly with coffee mixture. Place slices atop filling, coffee side down, trimming cake to fit pan evenly. Brush top of cake generously with coffee mixture. Reserve remaining cake and coffee mixture for another use. Sprinkle top with grated chocolate. Cover and refrigerate 8 hours or overnight. Serve.

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.

LIGHT TIRAMISU

Steps:

• Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake. , In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened. , Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.

TIRAMISU CHEESECAKE (LIGHT)

Steps:

• Heat oven to 350°F Place parchment round in bottom of 8 inch springform pan and spray with nonstick spray.
• Mix crust ingredients and press into bottom of pan.
• Bake 8 minutes, then cool completely.
• Reduce heat to 325°F.
• Beat cream cheeses and egg white until creamy.
• Add Splenda, cornstarch, flour, and rum; beat until smooth.
• In small bowl, warm soy milk (in microwave) and mix with coffee powder.
• Add milk/coffee to cheese mixture and blend on low until smooth.
• Stir in chocolate chips by hand.
• Pour into cooled crust and bake for 50 minutes or until sides are firm and center is just set.
• Turn off oven and leave cheesecake for 1 hour.
• Remove from oven and immediately run hot knife around edges to loosen.
• Cool to room temperature and remove sides of pan.
• Refrigerate at least 4 hours before 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.

ITALIAN LIGHT TIRAMISU MY SIGNATURE DESSERT

Steps:

• Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well (about 2 minutes). Stir in 2 cups of whipped topping.
• Place 24 of the wafers in 2 1/2-qt. bowl; drizzle with half of the coffee. Top with half each of the pudding mixture and choclate . Repeat all layers.
• Top with remaining whipped topping and fruit. Refrigerate at least 2 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.