Tiramisu Bites Diabetic Friendly Recipes

Steps:

• Line 24 mini muffin cups with petit four paper cups. Cut 2 (1 1/4-inch) rounds from each cake slice. Place 1 cake round in bottom of each cup.
• In small bowl, mix water, coffee granules and 1/2 teaspoon of the rum extract. Drizzle about 1/2 teaspoon of the coffee mixture over cake in each muffin cup. Set aside.
• In medium bowl, beat cheese, powdered sugar and remaining 1 teaspoon rum extract with electric mixer on medium speed until creamy. In another medium bowl, beat whipping cream on high speed until soft peaks form. On low speed, beat cheese mixture into whipped cream. Spoon or pipe a rounded tablespoon whipped cream mixture into each cup, covering cake.
• Grate semisweet chocolate over each cup. Top each with coffee bean. Refrigerate at least 4 hours to blend flavors. Store covered in refrigerator.

Steps:

• In small bowl, combine the water and coffee granules; stir to dissolve the coffee. Set aside 1 tbsp of the mixture.
• In a large bowl, beat pudding mix and milk until thickened; stir in the coffee mixture(not the reserve).
• Add the cream cheese and beat until smooth.
• Split the ladyfingers and line the bottom of an 8-inch square glass baking dish with half of them.
• Drizzle the ladyfingers with the 1 tbsp reserved coffee mixture.
• Spoon the pudding mixture evenly over the ladyfingers.
• Place the remaining ladyfingers on top of the pudding and top with whipped topping.
• Sprinkle with the cocoa, then cover and chill for 2-4 hours, or until ready to serve.

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.