Tiramisù

Try freezing Tiramisù for two hours before serving so it will cut cleanly.

Yield: 8 servings (serving size: 1 (4 x 2-inch) piece)

Ingredients

• 2/3  cup  sifted powdered sugar
• 1  (8-ounce) tub reduced-fat cream cheese
• 1 1/2  cups  frozen reduced-calorie whipped topping, thawed and divided
• 1/2  cup  sugar
• 1/4  cup  water
• 3  egg whites
• 1/2  cup  hot water
• 1  tablespoon  sugar
• 1  tablespoon  instant espresso coffee granules
• 2  tablespoons  Kahlúa or other coffee-flavored liqueur
• 20  ladyfingers
• 1/2  teaspoon  unsweetened cocoa

Preparation

Combine powdered sugar and cream cheese in a bowl, and beat at high speed of a mixer until well-blended. Gently fold 1 cup whipped topping into the cheese mixture.

Combine 1/2 cup sugar and next 2 ingredients in the top of a double boiler; place over simmering water. Beat at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture; set aside.

Combine hot water and next 3 ingredients; stir well. Split the ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of the espresso mixture over ladyfinger halves. Spread half of cheese mixture over ladyfinger halves; repeat procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread remaining 1/2 cup whipped topping evenly over cheese mixture; sprinkle with cocoa.

Place one toothpick in each corner and in center of Tiramisù to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours.

Nutritional Information

Calories:

226 (28% from fat)

Fat:

7g (sat 4.1g,mono 2g,poly 0.8g)

Protein:

4.7g

Carbohydrate:

30g

Fiber:

0.0g

Cholesterol:

41mg

Iron:

0.1mg

Sodium:

199mg

Calcium:

49mg