Reduced-Fat Tiramisu
By Carolynn Purpura MacKayPublished on December 20, 2012
Time
40 minutes, plus 4 hours chilling
Yield
Serves 6
Ingredients
Before You Begin
Be sure to use the crisp, firm ladyfingers found in the cookie or international aisle, not the fresh, cakelike ladyfingers found in the bakery department. Depending on the brand, 5 ounces is about 25 to 30 ladyfingers. You can substitute ¾ cup of strong brewed coffee for the hot water and espresso powder.
Instructions
- Combine hot water, espresso powder, and 4 teaspoons rum in 2-cup liquid measuring cup. Let cool for 5 minutes. Process cream cheese, cottage cheese, sugar, yogurt, vanilla, and remaining 2 teaspoons rum in food processor until completely smooth, about 20 seconds.
- Place half of ladyfingers in single layer in bottom of 8-inch square baking dish (some small gaps are OK). Pour half of espresso mixture over ladyfingers. Let sit until most liquid has been absorbed, about 1 minute. Spread half of cream cheese mixture evenly over ladyfingers. Repeat with remaining ladyfingers, remaining espresso mixture, and remaining cream cheese mixture.
- Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. Just before serving, dust with cocoa.
Time
40 minutes, plus 4 hours chillingYield
Serves 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Traditional tiramisù owes its superlative richness to a mixture of mascarpone cheese, whipped cream, and egg yolks. To make a healthier version with the same luscious texture, we use cottage cheese, nonfat Greek yogurt, and low-fat cream cheese (aka neufchatel) for a filling that’s creamy and thick. Vanilla extract and dark rum flavor the lightly sweetened mixture. We soak the ladyfingers—already fairly figure-friendly—in a potent mixture of espresso and more dark rum and finish the whole thing off with a dusting of bittersweet cocoa powder.
Before You Begin
Be sure to use the crisp, firm ladyfingers found in the cookie or international aisle, not the fresh, cakelike ladyfingers found in the bakery department. Depending on the brand, 5 ounces is about 25 to 30 ladyfingers. You can substitute ¾ cup of strong brewed coffee for the hot water and espresso powder.
Instructions
- Combine hot water, espresso powder, and 4 teaspoons rum in 2-cup liquid measuring cup. Let cool for 5 minutes. Process cream cheese, cottage cheese, sugar, yogurt, vanilla, and remaining 2 teaspoons rum in food processor until completely smooth, about 20 seconds.
- Place half of ladyfingers in single layer in bottom of 8-inch square baking dish (some small gaps are OK). Pour half of espresso mixture over ladyfingers. Let sit until most liquid has been absorbed, about 1 minute. Spread half of cream cheese mixture evenly over ladyfingers. Repeat with remaining ladyfingers, remaining espresso mixture, and remaining cream cheese mixture.
- Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. Just before serving, dust with cocoa.
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