2/3 c. sifted powdered sugar
1 8 oz. tub reduced fat cream cheese (an 8 oz.
softened "bar" works fine)
1 1/2 c. lite frozen whipped topping (like
Cool whip) thawed and divided
use
1/2 c. sugar
1/4 c. water
3 egg whites
1/2 c. hot water
1 Tbsp. sugar
1 Tbsp. instant espresso or coffee granules
2 Tbsp. Kahlua or other coffee liqueur
(hazelnut is yummy too!)
20 ladyfinger cookies
1/2 tsp. unsweetened cocoa powder
Combine powdered sugar and cream cheese in bowl, and beat with mixer
at high speed until well blended. Gently fold in 1 c. whipped topping.
Set aside.
Combine 1/2 c. sugar and next two ingred. in top of double boiler;
place
over simmering water. Beat at high speed w/ mixer until stiff peaks
form.
Gently stir 1/4 of egg white mixture into cheese mixture. Gently
fold in remaining
egg white mixture; set aside. Combine hot water and next 3 ingred.;
stir well.
Split ladyfingers in half lengthwise and arrange 20 halves, cut
side up, in
bottom of 8" square baking dish. Drizzle half of espresso/coffee
mixture
over ladyfinger halves. Spread half of cheese mixture over halves.
Repeat
layering procedure with remaining ladyfinger halves, espresso mix,
and
cheese mix.
Spread remaining 1/2 c. whipped topping evenly over cheese mixture
and
sprinkle with cocoa. Place one toothpick in each corner and in center
of Tiramisu
to prevent plastic wrap from sticking; cover with plastic wrap and
chill for 2 hours.
Yield: 8 servings - 226 calories, 7 g. fat (28% cal from fat), 41
mg. cholesterol
Nobody will guess it's low fat.
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