This recipe always gets rave reviews and is SO easy. It makes a large dish so I usually cut it in half, but it is good the second day too. It substitutes angel food cake for the ladyfingers, instant pudding for the raw egg/milk and a sour cream/cream cheese mixture for the mascarpone.
1-1/4 cups hot water
2-1/2 Tbsp instant espresso coffee
1/4 cup sugar
2 Tbsp orange flavored liqueur or orange juice
1 (4 serving) package instant Greek Yogurt vanilla pudding mix
1½ cups skim milk (fat-free)
12 ounces (1 ½ packages) Neufchatel or fat-free cream cheese, softened
½ cup fat-free plain Greek yogurt (use Fage brand)
1 (8 oz) container frozen fat-free whipped topping, thawed
1 (4.75 oz) soft lady fingers (or use angel food cake)
1 tablespoon unsweetened cocoa powder
1-pint fresh strawberries, sliced
To prepare espresso syrup: combine all ingredients, stirring, until sugar is dissolved; set aside.
To prepare filling, in medium bowl, beat pudding mix and milk for 2 minutes; let set 5 minutes. In large bowl, using same beaters, beat cream cheese and yogurt until smooth. Add pudding mixture and whipped topping; blend well.
Using half of the lady fingers, one at a time, quickly dip into espresso syrup. Place in a single layer over the bottom of an 8-inch square serving dish. Pour half the filling mixture over the top smoothing with a spatula. Evenly dust top with 1/2 tablespoon of cocoa. Slice strawberries and arrange in a single layer on top of cocoa.
Repeat layers using remaining lady fingers, espresso, filling and cocoa.
Cover and chill. In small saucepan, over medium heat, reduce remaining espresso mixture by half—it will be syrupy and quite bitter-sweet. To serve, drizzle a small amount of the espresso syrup on serving plate. Top with a portion of tiramisu. Garnish with additional fresh berries.
- Category: dessert
Keywords: tiramisu, low-fat, Greek yogurt, espresso syrup, healthier