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
Written recipes as a concept can be traced way back into history, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. Having said that, generally, these ancient cookbooks were just very simple pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts is a collection of stone tablets in the Sumerian language which show 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`. Later on, in Roman times around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman cooks made use of a good variety of aromatic flavours, including a few you will know such as bay, rue and parsley. Later on, there are two books dating from the 1300s - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are nothing to do with the indian curry that is served today, but instead accounts of the types of meals on the tables of the upper classes of the time. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the East, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in books on cooking, the majority of which are kept safe in private cookery archives. For the next few years, the wealthy families of Wesstern Europe strove to lay on the most exotic banquets, and as a result chefs and their recipes became highly prized. However, it was during the 1800s that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, recipe publications are starting to become popular mostly due to increased literacy, increased leisure time and disposable income. |
We hope you enjoy this Lacto_ Lowfat Tiramisu recipe.
