Low- Fat Tiramisu
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 145.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 898.6 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 0.9 g
- Protein: 2.5 g
View full nutritional breakdown of Low- Fat Tiramisu calories by ingredient
Introduction
A low fat tiramisu desert with fat free pudding replacing the fattening cheese filling A low fat tiramisu desert with fat free pudding replacing the fattening cheese fillingNumber of Servings: 16
Ingredients
-
Cake:
1/2 c. granulated sugar
3/4 c unsweetened apple sauce
3 egg whites beaten
1 tbsp vanilla extract
1 tbsp baking powder
1 1/2 c. all purpose flour
3/4c strong brewed coffee for assembling
Filling:
1 1/2 cup prepared jello vanilla fat free sugar free pudding
2 1/2 tbsp coffee creamer (like coffee mate)
1/2 c. cool whip fat free
Directions
pre-heat oven to 350 degrees.
Mix together all the dry ingredients in a medium. in a separate larger bowl, mix together apple sauce, sugar and vanilla extract. slowly add the dry ingredients to the wet ingredients. in a separate bowl, beat the egg whites until medium stiff peaks form. fold the egg whites into the batter. pour batter into 13x9 pan sprayed with pam. bake until the batter is no longer wet, about 25-35 min. Let cool.
To make the filling, mix together the pudding, coffee creamer and cool whip (folding slowly).
To assemble, take the cooled cake and cut into "lady finger: sized rectangles, about 4in by 1.5 in. Take a glass serving bowl and line the bottom with the cake. pour 1/3 of the coffee in the cake evenly and let soak. put 1/3 of the pudding mixture over the cakes and spread evenly. Repeat the process layering the other two layers. at the top, sprinkle the coco powder and refrigerate. makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user COOKING123.
Mix together all the dry ingredients in a medium. in a separate larger bowl, mix together apple sauce, sugar and vanilla extract. slowly add the dry ingredients to the wet ingredients. in a separate bowl, beat the egg whites until medium stiff peaks form. fold the egg whites into the batter. pour batter into 13x9 pan sprayed with pam. bake until the batter is no longer wet, about 25-35 min. Let cool.
To make the filling, mix together the pudding, coffee creamer and cool whip (folding slowly).
To assemble, take the cooled cake and cut into "lady finger: sized rectangles, about 4in by 1.5 in. Take a glass serving bowl and line the bottom with the cake. pour 1/3 of the coffee in the cake evenly and let soak. put 1/3 of the pudding mixture over the cakes and spread evenly. Repeat the process layering the other two layers. at the top, sprinkle the coco powder and refrigerate. makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user COOKING123.