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Joyce Trollope's Quick Tiramisu

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Recommended Recipe: BelGioioso's Tiramisu recipe

Pat Baldassari put this one on CompuServe Cooks Online Forum, but it is also included in her new electronic cookbook, MasterCook. Her low-fat recipe eliminates the raw eggs. Plus, she substitutes Ricotta cheese (partly skim milk) for the Mascarpone.

This recipe is featured in Pillsbury's January-February 1997 issue of Fast and Healthy magazine, which can be found at supermarket checkout counters. It takes about 10 minutes to prepare. Makes 4 servings.

Each serving has 170 calories (50 calories from fat), and 80 mg of cholesterol (27% of daily value). Dietary Exchanges: 1 starch, 1/2 low-fat milk, 1/2 fat. OR, 1-1/2 carbohydrate, 1/2 fat.

Ingredients

• LADYFINGERS, 12
• STRONG COFFEE, brewed, 8 teaspoons
• LOW-FAT COFFEE YOGURT, 1 container (8-ounces)
• FROZEN LIGHT WHIPPED TOPPING, 1/2 cup thawed
• MINIATURE CHOCOLATE CHIPS, 2 tablespoons
• UNSWEETENED COCOA, 2 teaspoons

Directions

1. Separate the ladyfingers into 4 sections of 3 apiece, leaving them attached at the sides.
2. Separate the top part from the bottom part and put the bottom parts on 4 dessert plates.
3. Drizzle each serving with 2 teaspoons of coffee apiece.
4. In a small bowl, fold 1/4-cup of the whipped topping into the yogurt.
5. Stir in the chocolate chips gently.
6. Top each serving with equal portions of the yogurt mixture, then crown with the ladyfinger tops.
7. Garnish the 4 servings with 1 tablespoon each of the whipped topping and dust with the cocoa.
8. Chill in the refrigerator.

Joyce recommends placing the cocoa in a tea strainer and shaking it over the whipped topping. Makes it easier to cocoa-dust the dessert.