Rum and Ricotta Tiramisu

Rum and Ricotta Tiramisu

A yummy, light-weight Tiramisu that's perfect on the lips and won't go to the hips!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (1 rating made) Rate
Serves: 8 person(s) Change

Preparation Time: 20 mins
Extra Time: 6 hrs
(or overnight, for refrigeration)

Yield: 8 x approx. 1/2 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients

  • 10 oz fat-free ricotta cheese
  • 8 oz fat-free cream cheese
  • 1 Tbsp rum or cognac
  • 1/4 cup powdered sugar substitute
  • 1 1/2 cup very strong coffee, cooled
  • 1 Tbsp Kahlua or Amaretto
  • 16 ladyfinger sponge finger cookies
  • 2 Tbsp unsweetened cocoa (for dusting)

Directions:

With electric beaters, beat together the ricotta cheese, cream cheese, rum, and sugar substitute, until light and creamy. Set aside.

Combine coffee and Kahlua in a large, shallow dish. Quickly dip one side of 8 of the ladyfinger biscuits into the coffee mixture. Lay closely together, coffee side down, over the base of a large, flat-based serving dish.

Spoon half the cheese mixture evenly over the cookies. Dust with half the cocoa and repeat the layers with the other 8 biscuits, also dipped in the coffee mixture. Finish with a layer of cheese.

Cover with plastic wrap and refrigerate for at least six hours or overnight. Dust with cocoa before serving.

Variations:

Instead of using a large serving dish, use individual parfait glasses. Line the inside rim of the glasses with dipped biscuits and spoon the cheese mixture into the middle. Dust the top with cocoa.

Nutritional Info (per serving)

CALORIES 159 cals
Kilojoules 663 kJ
Fat 2.6 g
Saturated Fat 1.1 g
Cholesterol 58 mg
Sodium 275 mg
Carbohydrates 19.9 g
Fiber 0.7 g
Total Sugars 3.6 g
Protein 11.4 g
Calcium 169.0 mg
Note: A dash indicates no data is available.