Low Fat Tiramisu Recipes

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.

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.

Steps:

• Stir the custard powder in a small pan with about 2 Tbls. of skim milk until dissolved.
• Add remaining skim milk with sugar and vanilla and stir over medium heat until mixture boils and thickens.
• Remove from heat, this will be a thick custard.
• Transfer to a bowl, cover with plastic wrap and cool at room temperature.
• In a small bowl, whip egg whites until soft peaks form, then fold into the cooled custard.
• Beat together the custard and cream cheese for 2 minutes.
• Pour the coffee into a dish and add the Kahlua coffee liqueur.
• Using half the biscuits, quickly dip each biscuit in the coffee mixture.
• Just enough to cover(don't leave them in the liquid or they will get soggy) and arrange in a single layer over the base of a serving dish.
• Use a 9" x 13" x 2" baking dish.
• Using half of the custard mixture, smooth it evenly over the biscuits.
• Dust half the dark cocoa over the cream and then repeat the layers with the remaining biscuits and custard mixture.
• Cover the Tiramisu with plastic wrap and refrigerate overnight, or for at least 6 hours.
• Lightly dust with dark cocoa powder to serve.

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!

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.

Steps:

• Mix first four ingredients in mixer or food processor at higher speed until creamy smooth.
• Brew coffee and mix with alcohol.
• Lay half of ladyfingers in a 7 x 11 inch pan that's at least 2 inches deep. Drizzle half of coffee mixture evenly over the lady fingers.
• Put half of cheese mixture evenly over the lady fingers.
• Lay the remaining ladyfingers over the first layer.
• Drizzle the remaining coffee over the ladyfingers and spread the rest of the cheese mixture over top.
• Lightly sprinkle top with cocoa powder through a strainer or sifter.
• Cover with saran wrap and refrigerate for at least 6 - 8 hours. If preparing the day before, decrease the coffee amount by 1/4 to 1/8 cup.

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.