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Title: Light Tiramisu
Categories: Dessert Italian Lowfat Chocolate
Yield: 12 Servings
| 8 | oz | Semi sweet chocolate |
| 1/4 | c | Fat free egg substitute |
| 1 | c | Sugar |
| 1 1/2 | ts | Vanilla |
| 1 | 8oz pkg fat free cream | |
| Cheese, cut into pieces | ||
| 1 | 8oz frozen light whipped | |
| Topping, thawed | ||
| 1 | tb | Instant espresso powder |
| 1/4 | c | Hot water |
| 1 | c | Cold water |
| 1 | Fat free pound cake, cut | |
| Into 1/2 " slices |
In food processor bowl with metal blade, finely chop chocolate. Set aside.
In food processor bowl with metal blade, process egg product and sugar for 30 seconds. Add vanilla; process 1 minute or until pale yellow. Add cream cheese pieces, a few at a time, processing until smooth. Transfer mixture to medium bowl. Cover; refrigerate 1 hour.
Fold whipped topping into cream cheese mixture. Set aside. In large shallow dish, dissolve espresso powder in 1/4 c hot water; add 1 c cold water. Quickly dip cake slices into espresso, turning to coat all sides. Arrange slices in bottom of 13x9 inch baking dish or 12 cup shallow dish, smoothing with fingers to mold cake slices together.
Sprinkle with half of the chopped chocolate. Top with chilled cream cheese mixture. Sprinkle with remaining chocolate. Cover; refrigerate at least 3 hours or overnight before serving. Store in refrigerator.
Per serving: 310 calories, 8 g fat, 4 mg cholesterol, 220 mg sodium, 53 g carbohydrate, 6 g protein
Exchanges: 2 Starch, 1 1/2 Fruit, 1 1/2 Fat OR 3 1/2 Carbohydrate, 1 1/2 Fat
Pillsbury's Classics, "Low-Fat Italian", 1997
From: Barbara O'keefe Date: 06 Feb 97 Low-Fat Echo Ä
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