Tiramisu recipe
I just got this recipe from my mother in law and haven't had a chance to test it yet, BUT everything she makes/tests is very tasty! Therefore I know that it worth trying!
Tiramisu
1 cup Fat-Free Ricotta Cheese
8 oz Mascarpone (about 3/4 cup)
2 tblsp 2% Milk or Water
1 tsp Vanilla Extract
¼ cup + 2 tblsp Granulated Sugar, divided
1-1/2 cup Brewed Espresso or 4 tsp Instant espresso powder dissolved in 1-1/2 cup Boiling Water
24 store-bought crisp Ladyfinger Cookies (Savoiardi or whatever you can find in your market) 7 oz total
2 tsp unsweetened Cocoa Powder, divided for sprinkling
Blend until creamy using a food processor or electric mixer: Ricotta, Mascarpone, Milk, Vanilla, and ¼ cup Sugar.
Combine hot Espresso and remaining 2 tblsp Sugar in a pie plate or shallow dish and stir until Sugar dissolves.
Dip 12 Ladyfinger in the Espresso/Sugar Mixture working quickly and arrange half of them in a single layer in an 8”x8” baking dish. Spread half of the Ricotta Mixture evenly on top of the Ladyfingers. Put 1 tsp Cocoa in a small mesh strainer and dust evenly over creamed Ricotta Mixture.
Repeat with another layer of dipped Ladyfingers then Ricotta & sprinkled Cocoa. Cover dish with plastic wrap and refrigerate at least 6 hours or overnight.
Nutritional Info. per Serving: 250 cal, 6 gm protein, 28 gm carb, 1 gm fiber, 12.5 g fat, 6.5 gm sat. fat, 59 mg chol, 8.3 mg sodium
Tiramisu
1 cup Fat-Free Ricotta Cheese
8 oz Mascarpone (about 3/4 cup)
2 tblsp 2% Milk or Water
1 tsp Vanilla Extract
¼ cup + 2 tblsp Granulated Sugar, divided
1-1/2 cup Brewed Espresso or 4 tsp Instant espresso powder dissolved in 1-1/2 cup Boiling Water
24 store-bought crisp Ladyfinger Cookies (Savoiardi or whatever you can find in your market) 7 oz total
2 tsp unsweetened Cocoa Powder, divided for sprinkling
Blend until creamy using a food processor or electric mixer: Ricotta, Mascarpone, Milk, Vanilla, and ¼ cup Sugar.
Combine hot Espresso and remaining 2 tblsp Sugar in a pie plate or shallow dish and stir until Sugar dissolves.
Dip 12 Ladyfinger in the Espresso/Sugar Mixture working quickly and arrange half of them in a single layer in an 8”x8” baking dish. Spread half of the Ricotta Mixture evenly on top of the Ladyfingers. Put 1 tsp Cocoa in a small mesh strainer and dust evenly over creamed Ricotta Mixture.
Repeat with another layer of dipped Ladyfingers then Ricotta & sprinkled Cocoa. Cover dish with plastic wrap and refrigerate at least 6 hours or overnight.
Nutritional Info. per Serving: 250 cal, 6 gm protein, 28 gm carb, 1 gm fiber, 12.5 g fat, 6.5 gm sat. fat, 59 mg chol, 8.3 mg sodium