Lacto: Lowfat Tiramisu Recipe
Recipe
Ingredients
1/2 cup sugar
1 cup nonfat cottage cheese
1 cup nonfat sour cream alternative
2 tbsp dark rum
8 oz carton vanilla lowfat yogurt
8 oz package neufchatel cheese
1 1/4 cup hot water *
1 tbsp instant espresso coffee granules
1/2 tsp instant espresso coffee granules
40 ladyfingers
1/2 tsp unsweetened cocoa
Recipe
Preparation
I served the low-fat Tiramisu for Easter dinner yesterday. Everyone
seemd to love it. We had all had Tiramisu in restaurants and agreed
that the low-fat version didn't taste as heavy. But I think it's a
good substitute if you need low-fat (which I do). Here it is again -
it's from the October, 1993 issue of _Cooking Light_. NOTE: There
were only 4 of us at dinner, so I made only half the recipe, put it
into a deep covered casserole (about 8x8"), and refrigerated it with
the cover on. It was a lot easier than doing the thing with the
toothpicks.
* Instead of the instant espresso, I just made an equivalent amount of
espresso and let it cool some.
Place first 6 ingredients in food processor with knife blade and
process until smooth; set aside.
Combine hot water and espresso granules in a small bowl. Split
ladyfingers in half lengthwise. Quickly dip 20 of the halves, cut
side down, in espresso and place, dipped side down, in the bottom of
a 9-inch square baking dish. Dip 20 more ladyfinger halves, cut side
down, into espresso, and arrange dipped side down, on top of the
first layer. Spread 2 C of the cheese mix- ture evenly over the
ladyfingers. Repeat procedure with remain- ing ladyfinger halves,
espresso, and cheese mixture.
Place toothpicks in each corner and 1 in the center of tiramisu to
prevent plastic wrap from sticking to cheese mixture. Cover with
plastic wrap and refrigerate for 3 to 8 hours. Sprinkle with cocoa
before serving.
This recipe makes 9 servings with 7.5 g fat each. I hate to think
how many grams of fat are in the real stuff!
Julie Dowell
Julie Dowell
jhd@space.physics.uiowa.edu Programmer/Analyst
University of Iowa
Servings:
1
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Food Tips of the Week
Diet tips
At the start of a diet, people most certainly look at food store and big brand food items labelled 'low in fat'. To do this is far too often a miscalculation, in that an item could be significantly reduced in fats, but nevertheless elavated in calories and carbs.
The problems associated with reduced carb diets
Its extremely popular, but it is truly safe and healthy for you?
Scientific studies over recent years have shown that high consumption of animal fat can result in higher probability of cancer, heart disease and other major health problems.
Most of the bad side-effects reported, such as feeling tired, diarrhea, constipation, or bad headaches seem to pass quickly, but critics contend that low carbohydrate diets are not without serious long term side effects.
Foods containing lycopene
(includes apricot, papaya & tomatoes)
The chemical lypcopene is a simple coloring compound and member of the same family of phytochemicals as carotene. Lycopene is the agent responsible for the dark red colour of many foods.
Unlike most other vitamins, lycopene does not become less effective if cooked but is in actuality improved by going through the cooking process.
.
Lycoprene's main medical value is that it behaves as an antioxidant and is thought to be of use in the fight to reduce the probabilty of contracting cancer.
This useful phytochemical is the most powerful carotenoid quencher of singlet oxygen, which is correlated with skin aging. It's also thought by many researchers to hamper the progression of atherosclerosis.
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