Toasted Almond Tiramisu Lower In Fat Not In Flavor Recipes

LOW-FAT TIRAMISU

Steps:

• Preheat the oven to moderate.
• Grease and line the base of a 22cm springform tin.
• Using an electric mixer, beat eggs in a small bowl until thick and creamy.
• Gradually add sugar, beating until the sugar dissolves.
• Fold triple-sifted flours into the egg mixture until just combined, and ppread into prepared tin.
• Bake, uncovered, in a moderate oven for about 25 minutes.
• Turn onto wire rack to cool.
• Meanwhile, sprinkle gelatine over the cold water in small heatproof jug; place jug in small pan of simmering water, and stir until the gelatine dissolves. Then cool for 5 minutes.
• Blend or process the ricotta, milk and extra sugar until smooth. With the motor operating, add the gelatine mixture and process until combined.
• Dissolve the coffee in the boiling water in a small bowl.
• Add extra milk and liqueur.
• Cut the cake in half horizontally, and return one cake half to the same springform tin.
• Brush half of the coffee mixture over the cake and top with half of the ricotta mixture.
• Repeat with the remaining cake half, coffee mixture and ricotta mixture.
• Refrigerate tiramisu, covered, for at least 3 hours.
• Sprinkle top with grated chocolate just before serving.
• Note: 'Cooking' time includes the 3 hours refrigeration time.

LOW-FAT TIRAMISU

Steps:

• Prepare an 8-inch square baking dish.
• In a small bowl, combine the water and the instant coffee granules; stir to dissolve the coffee; set aside 1 tbsp of the coffee mixture.
• In a large bowl, beat the pudding mix with the skim milk until thickened; stir in the larger part of the coffee mixture.
• Add in the softened cream cheese, beat until smooth.
• Split the ladyfingers apart, and line the bottom of the baking dish with half of the package of ladyfingers.
• Drizzle the ladyfingers with the 1 tbsp of reserved coffee mixture (try to get a little on each finger).
• Spoon the pudding mixture evenly over the ladyfingers.
• Place the remaining ladyfingers on top of the pudding, and top with whipped topping.
• Sprinkle top with grated chocolate.
• Cover and chill for 4 hours or more until ready to serve.

CHERRY ALMOND TIRAMISU (LOWER SUGAR)

Steps:

• Mix egg yolks, sugar and Splenda in a metal bowl, and whisk until thick and pale yellow. It may not come together immediately, and may look too thick, but keep stirring, it does work after a few seconds.
• Place bowl over a saucepan of simmering water, and reduce heat to low. Cook, stirring constantly for 8 to 10 min, or until mixture is smooth, and falls in ribbons from the whisk. Set aside to cool.
• When egg yolks are cooled to room temperature, thoroughly beat in mascarpone, followed by about 2/3 of the whipped cream, and almond extract.
• Mix Amaretto and espresso or coffee.
• Line the bottom of a 3 quart casserole dish with half of the lady fingers, and brush with amaretto coffee. Layer on half of the egg yolk mixture, and half of the cherries, repeat layers. Top with remaining whipped cream and slivered almonds. Garnish with some whole cherries if you happen to have some left over.
• Chill at least one hour, or until tiramisu has firmed up enough to make pretty slices.

TOASTED ALMOND TIRAMISU (LOWER IN FAT NOT IN FLAVOR!)

Steps:

• Combine first 5 ingredients in a blender and blend till mixed.
• Gently fold in whipped topping.
• Chill.
• Combine water, and Amaretto. Split ladyfingers in half lengthwise.
• Arrange 1/3 of the ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/3 of Amaretto/water mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1/3 toasted almonds. Repeat layers, ending with toasted almonds. Cover and chill for 8 hours.
• Enjoy!