Tiramisu Light
- Number of Servings: 6
Ingredients
Cream Filling:1 cup 2% milk1 cinnamon stick1 tsp vanilla extract1 egg2 egg whites6 packets splenda4 packets splenda for beating w/ egg whites1 1/2 tbsp cornstarch1 1/2 tsp lemon zest1/4 cup low fat cream cheese or mascarpone1/4 teaspoon cream of tartarFor the rest:1 dozen ladyfingers, cut in 1/2 lengthwise with a serrated knife.1/4 cup cold espresso coffee1 oz rum1 tbsp water3 packets splenda (or more if desired)3-4 tablespoons unsweetened cocoa powder2 tsp dark chocolate shavings
First, prepare the cream filling:
Combine the milk, cinnamon, vanilla extract and 2 packets of splenda in a small pan. Gradually bring the mixture to a boil, stirring frequently so that the milk does not burn.
Meanwhile, in a small bowl, whisk together 4 packets of splenda and the cornstarch. Add the whole egg and the lemon zest, and whisk these together.
Whisk the scalded milk into the egg mixture slowly. Then, return this mixture to the pan and bring to a boil, whisking constantly. Reduce the heat and bring until the mixture is thickened, about two minutes. Remove the pan from the heat, discard the cinnamon stick. Whisk in the mascarpone or low fat cream cheese.
Beat the two egg whites and cream of tartar until they are glossy but not dry, adding 4 packets of splenda as the egg whites stiffen. Fold these egg whites into the warm custard mixture, and let it cool to room temperature.
To finish the dessert, arrange a dozen of the ladyfinger halves into a serving dish about 12 inches across. Combine the espresso, rum, water and 3 splenda packets in a bowl. Whisk the mixture until the splenda is completely dissolved. You can add more splenda if you would like it to be sweeter. Brush half of this mixture on the ladyfingers with a pastry brush. Spread half of the cream filling on top and sprinkle with half of the cocoa with a sifter.
Then, place the second layer of ladyfingers on top, followed by brushing on the remaining espresso mixture, and then the rest of the cream filling. Refrigerate the dessert for 3-4 hours, and then sift the rest of the cocoa, and the dark chocolate shavings on top before serving.
Note: Do not use non-fat cream cheese or milk for this dessert. You need some of the fat to give the pastry cream its texture and depth. A good quality cocoa powder will also add flavor to the recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user JODELL77.
Combine the milk, cinnamon, vanilla extract and 2 packets of splenda in a small pan. Gradually bring the mixture to a boil, stirring frequently so that the milk does not burn.
Meanwhile, in a small bowl, whisk together 4 packets of splenda and the cornstarch. Add the whole egg and the lemon zest, and whisk these together.
Whisk the scalded milk into the egg mixture slowly. Then, return this mixture to the pan and bring to a boil, whisking constantly. Reduce the heat and bring until the mixture is thickened, about two minutes. Remove the pan from the heat, discard the cinnamon stick. Whisk in the mascarpone or low fat cream cheese.
Beat the two egg whites and cream of tartar until they are glossy but not dry, adding 4 packets of splenda as the egg whites stiffen. Fold these egg whites into the warm custard mixture, and let it cool to room temperature.
To finish the dessert, arrange a dozen of the ladyfinger halves into a serving dish about 12 inches across. Combine the espresso, rum, water and 3 splenda packets in a bowl. Whisk the mixture until the splenda is completely dissolved. You can add more splenda if you would like it to be sweeter. Brush half of this mixture on the ladyfingers with a pastry brush. Spread half of the cream filling on top and sprinkle with half of the cocoa with a sifter.
Then, place the second layer of ladyfingers on top, followed by brushing on the remaining espresso mixture, and then the rest of the cream filling. Refrigerate the dessert for 3-4 hours, and then sift the rest of the cocoa, and the dark chocolate shavings on top before serving.
Note: Do not use non-fat cream cheese or milk for this dessert. You need some of the fat to give the pastry cream its texture and depth. A good quality cocoa powder will also add flavor to the recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user JODELL77.
Nutritional Info Amount Per Serving
- Calories: 175.7
- Total Fat: 6.7 g
- Cholesterol: 126.5 mg
- Sodium: 102.1 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 1.3 g
- Protein: 7.3 g
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