Amaretto Tiramisu Recipe
Ingredients:
- 8 ounces Neufchatel cream cheese; at room temp.
- 1/3 cup Sugar
- 5 tablespoons Amaretto liqueur
- 1/2 teaspoon Vanilla
- 3 cups Reduce-fat nondairy whipped topping
- 24 Ladyfingers
- 3/4 cup Strong coffee
- 1/4 cup Unsweetened cocoa powder
- 2 tablespoons Sliced blanched almonds
Directions:
Beat together cream cheese and sugar in a medium size bowl until
light and creamy, 3-4 minutes. Beat in Amaretto and vanilla.
Fold whipped topping into cream cheese mixture. Arrange half
of the ladyfingers in dish just large enough to hold them in
one layer, such as a 9x9" casserole dish. Sprinkle with
half the coffee. Top with half the cream cheese mixture, spreading
smooth. Sprinkle with half the cocoa. Arrange the remaining
ladyfingers over cocoa. Sprinkle with remaining coffee. Top
with remaining cream cheese mixture, smoothing the top. Sprinkle
with remaining cocoa. Cover and refrigerate at least 4 hours,
or preferably overnight. Sprinkle with confectioner's sugar
and sliced almonds.
Per serving; 295 calories, 16 gram fat, 112 mg. cholesterol.
This recipe for Amaretto Tiramisu serves/makes 8.
Berrymisu Recipe
Ingredients:
- 1 package (12-oz. size) frozen unsweetened raspberries,
thawed
- 12 ounces cream cheese, room temperature
- 1 1/2 cup sugar
- 2 cups chilled whipping cream
- 1 cup water
- 1/2 cup fresh lemon juice
- 40 Champagne biscuits (crisp ladyfinger style cookies)
- Fresh raspberries
- Fresh mint sprigs (optional)
Directions:
Puree thawed raspberries in processor until smooth. Strain
into medium bowl, pressing on solids to extract as much liquid
as possible. Discard seeds in strainer. Using electric mixer,
beat cream cheese and 1/2 cup sugar in large bowl until smooth.
Beat chilled whipping cream in another large bowl until peaks
form. Gently fold whipped cream into cream cheese mixture.
Add pureed raspberries and fold just until combined. Bring
remaining 1 cup sugar, 1 cup water and lemon juice to boil
in small saucepan, stirring frequently. Cool slightly. Dip
1 biscuit briefly into lemon syrup, turning to coat. Place
flat side up in bottom of 12-cup trifle dish. Repeat with
enough biscuits to cover bottom of trifle dish, trimming biscuits
to fit if necessary. Spread 1/3 of raspberry-cream cheese
mixture over biscuits in trifle dish. Dip more biscuits into
lemon syrup and arrange atop raspberry-cream cheese mixture
in dish, covering completely and trimming to fit if necessary.
Repeat layering with more raspberry-cream cheese mixture then
biscuits; top with remaining raspberry-cream cheese mixture.
Cover and refrigerate until set, at least 3 hours and up to
1 day. Garnish with fresh raspberries and with fresh mint
sprigs, if desired. This recipe for Berrymisu serves/makes
12.
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