Filed under: Dessert, Food and Recipes | Tags: dessert, light tiramisu, tiramisu
This morning we awoke to these sights:
As most people were exclaiming for joy for not being able to attend school or work, my husband and I groaned, as we remembered last weekend when we trudged, slid, and drove through a mess that appeared just this serene on the outside. The dogs, however, relished in the pillowy white flakes. We were blindsided by this weather. Even as we checked the forecast before turning in for bed the night before, nothing prepared us for this sight when we woke. I was glad that I had been grocery shopping the day before so I could spend the day in pj’s.
Last night was the superbowl. My husband and I tuned in, watched as the Saints fought their way to victory, and stuffed ourselves full of good food: homemade pizza, bruschetta, and tiramisu.
Tiramisu, along with pecan pie, rank as two of my all time favorite desserts. However, I believe tiramisu slightly nudges pecan pie for the ultimate top spot. The ingredients grab me right away: coffee, cream cheese (or marscapone as a more traditional approach), and chocolate. What could be better? And, what could be better for a day spent snowed in? Add a cup of coffee or espresso, and I do say nothing.
This version is courtesy of Cooking Light, once again. Their recipes never seem to fail, and they deliver my favorites with lower calories. Even better. Hope you enjoy!
Courtesy Cooking Light, December 2000
1 cup cold water
1 (14 oz) can fat-free sweetened condensed milk
1 (1.4 oz) pkg sugar free vanilla instant pudding mix
1 (8 oz) block of 1/3 less fat cream cheese, softened
1 (8 oz) tub frozen reduced calorie whipped topping, thawed
1 cup hot water
1 tbsp instant espresso, or 2 tbsp instant coffee granules
1/2 cup kahlua (you could leave this out if making this for your family)
24 cakelike ladyfingers (2, 3 oz pkg)
3 tbsp unsweetened cocoa, divided
1. Combine first three ingredients in a large bowl; stir well with a whisk. Cover surface with plastic wrap and chill 30 minutes until firm.
2. Remove the plastic wrap and add cream cheese. Beat with a mixer at medium speed until well blended. Gently fold in whipped topping.
3. Combine hot water, kahlua (if using), and espresso. Split ladyfingers (some already come pre-split) in half lengthwise (skip step if yours are pre-split; you’ll know because they’ll have one flat side and one curved top). Arrange 16 ladyfinger haves, flat side down, in a trifle bowl or large dish. Drizzle with 1/2 cup of coffee mixture (if not using kahlua, only drizzle with 1/3 cup coffee mixture). Spread one third of pudding mixture evenly over ladyfingers; sprinkle with 1 tbsp cocoa. Repeat layers two more times, ending with the cocoa. Cover and chill at least 8 hours, or overnight (overnight is even better).
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