Simple Low Fat Tiramisu Recipes

LOW FAT TIRAMISU

Steps:

• Separate the eggs. Place the cream cheese in a bowl with the egg yolks, caster sugar and vanilla essence. Whip until smooth. Whisk the egg whites and fold into the mixture. Spoon a third of the mixture into the base of a 900ml/2pt rectangular dish.
• Mix together the liqueur and coffee. Dip half the sponge fingers into the liquid and place in the dish. Spread another third of the mixture over the sponge fingers and then dip the remaining biscuits and lay over the creamy mixture. Finish with a layer of creamy mixture and dust with the cocoa powder.
• Chill the dish overnight before serving.

LOW-FAT TIRAMISU

Steps:

• Prepare an 8-inch square baking dish.
• In a small bowl, combine the water and the instant coffee granules; stir to dissolve the coffee; set aside 1 tbsp of the coffee mixture.
• In a large bowl, beat the pudding mix with the skim milk until thickened; stir in the larger part of the coffee mixture.
• Add in the softened cream cheese, beat until smooth.
• Split the ladyfingers apart, and line the bottom of the baking dish with half of the package of ladyfingers.
• Drizzle the ladyfingers with the 1 tbsp of reserved coffee mixture (try to get a little on each finger).
• Spoon the pudding mixture evenly over the ladyfingers.
• Place the remaining ladyfingers on top of the pudding, and top with whipped topping.
• Sprinkle top with grated chocolate.
• Cover and chill for 4 hours or more until ready to serve.

LOW-FAT TIRAMISU

Steps:

• Preheat the oven to moderate.
• Grease and line the base of a 22cm springform tin.
• Using an electric mixer, beat eggs in a small bowl until thick and creamy.
• Gradually add sugar, beating until the sugar dissolves.
• Fold triple-sifted flours into the egg mixture until just combined, and ppread into prepared tin.
• Bake, uncovered, in a moderate oven for about 25 minutes.
• Turn onto wire rack to cool.
• Meanwhile, sprinkle gelatine over the cold water in small heatproof jug; place jug in small pan of simmering water, and stir until the gelatine dissolves. Then cool for 5 minutes.
• Blend or process the ricotta, milk and extra sugar until smooth. With the motor operating, add the gelatine mixture and process until combined.
• Dissolve the coffee in the boiling water in a small bowl.
• Add extra milk and liqueur.
• Cut the cake in half horizontally, and return one cake half to the same springform tin.
• Brush half of the coffee mixture over the cake and top with half of the ricotta mixture.
• Repeat with the remaining cake half, coffee mixture and ricotta mixture.
• Refrigerate tiramisu, covered, for at least 3 hours.
• Sprinkle top with grated chocolate just before serving.
• Note: 'Cooking' time includes the 3 hours refrigeration time.

SIMPLE TIRAMISU RECIPE

Steps:

• Dissolve 1 Tbsp. flavored instant coffee in hot water. Line bottom and side of shallow 2-qt. dish with ladyfinger halves, with cut sides facing in; brush with coffee.
• Blend 1/2 cup milk, cream cheese and remaining flavored instant coffee in blender until smooth. Add dry pudding mixes, cinnamon and remaining milk; blend until smooth. Slowly pour over ladyfingers on bottom of dish; cover with COOL WHIP.
• Refrigerate 3 hours or until firm.

SIMPLE LOW FAT TIRAMISU

Steps:

• Combine coffee and liquer in dish; COOL.
• BEAT eggwhites until soft peaks.
• In separate bowl, BEAT custard, ricotta, icing sugar until smooth.
• FOLD in eggwhites.
• Dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; I used pryex.
• SPREAD half the mixture on top of biscuits and place another layer of sponge fingers on top;.
• REFRIDGERATE for minimum of 6 hours or overnight.
• SPRINKLE sifted cocoa on top before serving.
• NOTE: Strong brewed coffee is suggested.
• NOTE: Can use Marsala liquer or Kahlua or no liquer at all.
• NOTE: Can add 200g strawberries or raspberries to custard mixture.
• ENJOY!

LOW-FAT TIRAMISU

Steps:

• • In food processor with metal blade, process egg substitute and sugar for 30 seconds. • Add vanilla; process 1 minute or until pale yellow. • Add cream cheese pieces, a few at a time, processing until smooth. • Transfer mixture to medium bowl. Cover; refrigerate 1 hour. • Fold whipped topping into cream cheese mixture. Set aside. • In large shallow dish, dissolve espresso powder in the hot water; add the cold water. • Quickly dip cake slices into espresso, turning to coat all sides. Arrange slices in bottom of 13x9 inch baking dish or 12 cup shallow dish, smoothing with fingers to mold cake slices together. You can also layer into a trifle dish. • Sprinkle with half of the chopped chocolate. • Top with chilled cream cheese mixture. • Sprinkle with remaining chocolate. • Cover; refrigerate at least 3 hours or overnight before serving. Store in refrigerator.

SIMPLE LOW FAT TIRAMISU

Steps:

• Mix together the coffee and brandy and leave to one side.
• In a separate bowl, add the vanilla to the crème fraiche, fold in the custard and set aside.
• Dip the biscuits into the coffee mixture and coat them and place 2 in the bottom of each serving glass.
• Spoon a layer of the custard mixture over the top and repeat.
• Top with a garnish of your choice i.e. cocoa powder or grated chocolate then chill in the fridge. Raspberries or raspberry sauce are also nice