Do you love the creamy, light and deliciously flavored dessert that is Tiramisu but, dread all of the calories, fat and guilt that come with it? Would you like a to eat a flavorful dessert that is nearly half the calories of its traditional counterpart?
Tiramisu is one of my absolute favorite desserts. The light creamy taste, chocolate and coffee flavors are really compliment to each other. This dessert isn’t rich and doesn’t leave you feeling bloated but, that is the problem! It is hard to stop eating it because there is no sugar overload and no stuffed feeling afterward. It is a dangerous dessert….oh, no don’t take the next forkful or you’ll have to work out for 45 minutes longer on the treadmill.
The first time I had Tiramisu was many years ago in Italy when my cousin made it. I liked it instantly and became un Amore di Tiramisu (lover of Tiramisu.) It hadn’t become popular in America yet.
A Lighter Version of Tiramisu
Traditional Tiramisu is made with Zabaglione (a mixture of egg yolks, sugar and wine) lady heavy cream, mascarpone cheese, Cognac, fingers soaked with espresso, chocolate shavings, and cocoa powder. One piece of this similar full-fat version recipe is nearly 500 calories and 31 grams of fat and some other recipes contain even more calories and fat!
This recipe is much easier to make than the original Italian recipe and is lower in calories and fat. I use Angel Food cake, Lite Cool Whip, Neufchatel Cheese (pictured below), some powdered sugar, Espresso coffee with vanilla and coffee flavored liquor, a few chocolate chips and some cocoa powder. One piece of this delicious Light Tiramisu is approximately only 275 calories and 9 grams of fat! That’s about 45% fewer calories and 73% less fat than an original Tiramisu recipe!
Making the Light Tiramisu
I use the Angel Food cake from grocery store bakery so, that cuts out some work and dirty dishes. For $2 more than the cost of a box mix, it is worth it to me to buy one already made from the bakery. I cut the cake into wedges and arrange them in an 8″x 8″x 3″ baking dish or similar size casserole dish.
I make a small mocha of Espresso which, is only two demi cups but, you can substitute strong coffee instead or use instant Espresso granules to make the coffee. I mix one tsp each of vanilla and coffee liquor into the cooled coffee and then drizzle it over the Angel Food cake wedges.
Add some semi-sweet chocolate chips over the top of the cake.
Then, I mix the Neufchatel cream cheese, powdered sugar and Cool Whip Lite in a bowl and pour it over the Angel Food Cake.
Using a sifter, I sift some cocoa powder on top and then refrigerate it for 4 hours and serve. It comes together quickly with little mess.
This lighter version of Tiramisu is not only a tasty dessert but, it has far less calories and fat than traditional Tiramisu. Because it takes little time to make, it is great for parties or a casual night at home with with a hot cup of your favorite coffee with no guilt!
More Desserts from No Plate Like Home:
These White Chocolate Cranberry Cannoli are a nice twist to an old favorite. They are an easy dessert to make for Christmas or Valentine’s Day but, of course are good for any occasion.
This Easy Creamy Lemon Cheesecake is made with only 6 ingredients and is the perfect dessert to any meal. It is especially good for summer.
This Light Tiramisu recipe, along with many other great recipes, was featured on Meal Plan Monday #57.
- Bakery Angel Food Cake pre-made
- 8 oz. tub of Cool Whip Lite defrosted
- 4 oz. Neufchatel cheese 1/3 Less Fat cream cheese softened
- 1/2 cup of powdered sugar
- 4 tbs semi sweet chocolate morsels
- 1/2 cup of Espresso coffee or strong coffee cooled
- 2 tsp of vanilla extract
- 2 tsp of coffee flavored liquor optional
- 1 tbs of cocoa powder
Cut Angel Food Cake into 8 or so wedges and arrange into a 8"x 8"x3" casserole dish
Stir coffee liquor and vanilla into cooled coffee.
Drizzle coffee mixture onto Angel Food Cake wedges.
Add chocolate chips to cake wedges.
In a mixing bowl, mix powdered sugar, Cool Whip and Neufchatel cheese until smooth. Spread cheese mixture over Angel Food Cake wedges.
Sift cocoa powder on top of cake, cover with plastic wrap and refrigerate up to 4 hours.