1/2 cup sugar
1 cup nonfat cottage cheese
1 cup nonfat sour cream alternative
2 tbsp dark rum
8 oz carton vanilla lowfat yogurt
8 oz package neufchatel cheese
1 1/4 cup hot water *
1 tbsp instant espresso coffee granules
1/2 tsp instant espresso coffee granules
40 ladyfingers
1/2 tsp unsweetened cocoa
Directions
I served the low-fat Tiramisu for Easter dinner yesterday. Everyone
seemd to love it. We had all had Tiramisu in restaurants and agreed
that the low-fat version didn't taste as heavy. But I think it's a
good substitute if you need low-fat (which I do). Here it is again -
it's from the October, 1993 issue of _Cooking Light_. NOTE: There
were only 4 of us at dinner, so I made only half the recipe, put it
into a deep covered casserole (about 8x8"), and refrigerated it with
the cover on. It was a lot easier than doing the thing with the
toothpicks.
* Instead of the instant espresso, I just made an equivalent amount of
espresso and let it cool some.
Place first 6 ingredients in food processor with knife blade and
process until smooth; set aside.
Combine hot water and espresso granules in a small bowl. Split
ladyfingers in half lengthwise. Quickly dip 20 of the halves, cut
side down, in espresso and place, dipped side down, in the bottom of
a 9-inch square baking dish. Dip 20 more ladyfinger halves, cut side
down, into espresso, and arrange dipped side down, on top of the
first layer. Spread 2 C of the cheese mix- ture evenly over the
ladyfingers. Repeat procedure with remain- ing ladyfinger halves,
espresso, and cheese mixture.
Place toothpicks in each corner and 1 in the center of tiramisu to
prevent plastic wrap from sticking to cheese mixture. Cover with
plastic wrap and refrigerate for 3 to 8 hours. Sprinkle with cocoa
before serving.
This recipe makes 9 servings with 7.5 g fat each. I hate to think
how many grams of fat are in the real stuff!
Julie Dowell
Julie Dowell
jhd@space.physics.uiowa.edu Programmer/Analyst
University of Iowa
Servings: 1 servings
Lacto: Lowfat Tiramisu Recipe brought to you by Recipe Ideas
Categories: Dessert; Diet; Healthy; Low Fat
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into the far past, in truth as far back as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these ancient cookbooks were just simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During the time of the Romans a roman called Apicius wrote some scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were split into appetizers, entrees and afters, a style of dining still practiced today. This early Roman chef informs us how the cooks of Roman times used a good variety of spices, including many that are still in use today for example basil, mint and parsley. Moving our culinary historical trip onwards, we find a couple of books dating from the 1300s : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books have no connection with the spicy food that is popular today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of that period. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from the East, including spices such as basil and rosemary. These new spices and herbs led to an outbreak in manuscripts on cookery, many of which are now in private cookery archives. Over the next few hundred years, the powerful and wealthy houses strove to serve the most exotic banquets, and as a result chefs and their collection of recipes could command a high salary. Even so, it was during the 1800s the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, testing, and recording recipes common in their social group. When we get to the 20th century, cook books are starting to become popular mostly due to increased literacy, leisure time and a general increase in wealth. The arrival of TV gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Lacto_ Lowfat Tiramisu recipe.
