Tiramisu cheesecake mousse (Trillium1204)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 137.1
- Total Fat: 3.5 g
- Cholesterol: 51.3 mg
- Sodium: 414.5 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.3 g
- Protein: 9.0 g
View full nutritional breakdown of Tiramisu cheesecake mousse (Trillium1204) calories by ingredient
Introduction
Delicious, low fat and light... perfect for casual dinners and when company comes over. Delicious, low fat and light... perfect for casual dinners and when company comes over.Number of Servings: 18
Ingredients
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6 3/4 rectangular graham crackers, whole pieces
4 tubs (250 g each) Philadelphia 95% Fat Free Cream Cheese, softened, divided
18 packets Splenda
6 Tbsp. brewed strong roasted coffee, cooled, divided
3 eggs
1/3 cup 1% milk
1 pkg. (4-serving size) Jell-O Fat Free Vanilla Instant Pudding mix
2 cups thawed Cool Whip 95% Fat Free Whipped Topping, divided
1/2 square Baker's Semi-Sweet Chocolate, coarsely grated
20 fresh raspberries (about 1/2 cup)
Directions
1. Heat oven to 325ºF. Place crackers to cover the bottom of a 13x9-inch pan.
2. Beat the 3 tubs cream cheese, Splenda and 1 tablespoon coffee in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over graham crackers.
3. Bake 28 min. or until centre is almost set. Cool completely.
4. Beat remaining cream cheese (1 tub) in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Fold in 1-1/2 cups Cool Whip. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
5. Garnish with remaining Cool Whip and raspberries on 18 portions just before serving.
Serving Size: Makes 18 servings.
KITCHEN TIP: Variation
Prepare cheesecake as directed, substituting 9-inch springform pan for the 13x9-inch pan and increasing cheesecake baking time to 50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Top as directed.
Number of Servings: 18
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Beat the 3 tubs cream cheese, Splenda and 1 tablespoon coffee in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over graham crackers.
3. Bake 28 min. or until centre is almost set. Cool completely.
4. Beat remaining cream cheese (1 tub) in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Fold in 1-1/2 cups Cool Whip. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
5. Garnish with remaining Cool Whip and raspberries on 18 portions just before serving.
Serving Size: Makes 18 servings.
KITCHEN TIP: Variation
Prepare cheesecake as directed, substituting 9-inch springform pan for the 13x9-inch pan and increasing cheesecake baking time to 50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Top as directed.
Number of Servings: 18
Recipe submitted by SparkPeople user TRILLIUM1204.
Member Ratings For This Recipe
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CHERISH617
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GEORGE815
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ROSSYFLOSSY
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RO2BENT
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MUSICNUT