Ingredients
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1/2 cup sugar
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2 tablespoons dark rum
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1 (8 ounce) carton low-fat vanilla yogurt
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1 (8 ounce) package neufchatel cheese
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1 1/4 cups hot water
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40 ladyfingers
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1/2 teaspoon unsweetened cocoa
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1 cup nonfat sour cream
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1 cup nonfat cottage cheese
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1 tablespoon instant espresso coffee powder
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1/2 teaspoon instant espresso coffee powder
Instructions
- Combine first 6 ingredients in mixer or food processor. Mix until smooth; set aside.
- Mix together hot water and espresso granules in a small bowl. Split ladyfingers in half, lenthwise. Quickly dip 20 ladyfinger halves, cut side down, into espresso. Place dipped side down in the bottom of a 9-inch square baking dish. Spread 2 cups of cheese mixture over ladyfinger halves. Repeat procedure with remaining ladyfingers, espresso, and cheese.
- Place one wooden pick in each corner and one in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture) and cover with plastic wrap.
- Refrigerate 8 hours or overnight. Remove wood picks and sprinkle with cocoa.