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
Academics have tracked the existence of recipes way back into distant history, at least as far back into history as the ancient Egyptians, and possibly even further. Having said that, mostly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
As our culinary historical trip moves to more modern times there were some recipe books which date from the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that is popular today, but rather accounts of the types of meals prepared for the nobility of that period. In the 15th century, knights returning from the crusades brought back many spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted an eruption in manuscripts on cookery, many of which still exist in private cookery archives. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Lacto_ Lowfat Tiramisu recipe.
