Recipe: Light Tiramisu
Light Tiramisu
Ingredients:
- 3 tsp (10ml) unflavoured gelatin
- 2tbsp (25ml) frozen orange juice (concentrate, thawed)
- ½ cup (125ml) granulated sugar
- 1/3 cup (75ml) water
- 6 egg whites
- 8oz (250g) light cream cheese
- 1 cup (250ml) yogurt cheese (read more about how to prepare it below)
- ½ tbsp (2ml) grated orange zest
- ½ tbsp (2ml) vanilla
- 16 soft ladyfinger cookies
- 1 cup (250ml) cold strong coffee
- 2 tbsp (25ml) cocoa powder
Preparation:
- In a small saucepan, sprinkle gelatin over orange juice concentrate; cook, stirring, over low heat until dissolved. Cool.
- In a small saucepan, combine sugar and water; cook over medium heat until syrup reaches 234° to 240°F (112° to 116°C) or soft ball stage (syrup dropped in cold water forms soft ball).
- In a bowl, beat egg whites until soft peaks form; gradually pour in syrup, beating constantly until cool and very stiff. Beat in dissolved gelatin, beating for 30 seconds.
- In a large bowl, beat together cream cheese, yogurt cheese, orange zest and vanilla until smooth and creamy. Fold in meringue, one-third at a time.
- Separate ladyfingers; drizzle each with coffee and arrange half in bottom of deep 9-inch (23 cm) glass bowl. Cover with half of the meringue mixture. Sprinkle with 1 tbsp (15 mL) cocoa. Repeat layers. Cover and refrigerate for at least 4 hours until set.
Tip: To prepare yogurt cheese, line strainer with cheesecloth and place over bowl to catch liquid. Measure 2 cups (500 mL) lower-fat plain yogurt into strainer. Cover and refrigerate for several hours or overnight. Discard liquid. This recipe uses Italian meringue, which adds a hot sugar syrup to beaten egg whites. It is a little more work than regular meringue but it’s worth it.
Nutrients per serving:
- Calories: 111
- Protein: 6 g
- Fat: 3.8 g
- Saturated fat: 2.3 g
- Carbohydrates: 14 g
- Sodium: 89 mg
Source of: vitamin A, vitamin C, riboflavin, niacin, folacin, vitamin B12, calcium, magnesium, zinc.
Recipe courtesy of Simply Great Food. Dietitians of Canada.
