Dear Jeanne: I had this dessert at a party, and I knew it had too much fat, but it was so good! Can you revise it to remove some of the fat so that I can make it and enjoy it? — Julie C., Lancaster, Pa.
Dear Julie: This is kind of a new version of strawberry shortcake, in a tidier package. Make sure you use the soft ladyfingers, and the Grand Marnier liqueur can be omitted if preferred (subtract 18 calories and 2 grams carbohydrates).
STRAWBERRY TIRAMISU
2 (8-ounce) packages cream cheese
1 cup sugar
1 cup sour cream
2 teaspoons vanilla
1 cup whipping cream
3 pints fresh strawberries, sliced
1/2 cup sugar
1/3 cup Grand Marnier
2 packages ladyfingers
Combine cream cheese and sugar, and beat at high speed with an electric mixer until well blended. Stir in sour cream and vanilla. Beat whipping cream until stiff peaks form. Fold whipped cream into cream-cheese mixture. Combine sliced strawberries, sugar and Grand Marnier. Put half of the ladyfingers in a 9-by-13-inch pan. Spread with half of the cream-cheese mixture. Add half of the strawberries; repeat layers. Cover and refrigerate overnight. Top with more whipped cream to serve.
Makes 12 servings.
LOW-FAT STRAWBERRY TIRAMISU
3 pints fresh strawberries, sliced
1/4 cup sugar
1/4 cup Grand Marnier, optional
2 packages (8 ounces each) fat-free cream cheese, softened
1 teaspoon vanilla extract
1/3 cup sugar
1 cup low-fat vanilla yogurt
1 (8-ounce) carton fat-free whipped topping, thawed
2 packages (3 ounces each) ladyfingers
1. In a large bowl, combine the strawberries, sugar and Grand Marnier. Set aside.
2. Beat the softened cream cheese, vanilla and sugar, then beat in the yogurt; fold in half of the whipped topping.
3. Lay one package of ladyfingers in the bottom of a 9-by-13-inch pan. Spread with half (about 2 cups) of the cream-cheese mixture. Cover cream-cheese mixture with half of the strawberries (about 3 cups). Repeat the layers of ladyfingers, cream cheese and strawberries. Cover with plastic wrap and refrigerate at least 3 hours, or overnight, before serving. Top with remaining whipped topping, using 12 small dollops, one for each serving.
Makes 12 servings.
Each serving contains approximately: Original Recipe: 438 calories; 26 gm fat; 129 mg cholesterol; 151 mg sodium; 44 gm carbohydrates; 6 gm protein; 2 gm fiber. Revised Recipe: 215 calories; 2 gm fat; 56 mg cholesterol; 251 mg sodium; 36 gm carbohydrates; 8 gm protein; 2 gm fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope.
© King Features Syndicate Inc.