2/3 c. sifted powdered sugar
1 8 oz. tub reduced fat cream cheese (an 8 oz.
softened "bar" works fine)
1 1/2 c. lite frozen whipped topping (like
Cool whip) thawed and divided use
1/2 c. sugar
1/4 c. water
3 egg whites
1/2 c. hot water
1 Tbsp. sugar
1 Tbsp. instant espresso or coffee granules
2 Tbsp. Kahlua or other coffee liqueur
(hazelnut is yummy too!)
20 ladyfinger cookies
1/2 tsp. unsweetened cocoa powder
Combine powdered sugar and cream cheese in bowl, and beat with mixer
at high speed until well blended. Gently fold in 1 c. whipped topping. Set aside.
Combine 1/2 c. sugar and next two ingred. in top of double boiler; place
over simmering water. Beat at high speed w/ mixer until stiff peaks form.
Gently stir 1/4 of egg white mixture into cheese mixture. Gently fold in remaining
egg white mixture; set aside. Combine hot water and next 3 ingred.; stir well.
Split ladyfingers in half lengthwise and arrange 20 halves, cut side up, in
bottom of 8" square baking dish. Drizzle half of espresso/coffee mixture
over ladyfinger halves. Spread half of cheese mixture over halves. Repeat
layering procedure with remaining ladyfinger halves, espresso mix, and
Spread remaining 1/2 c. whipped topping evenly over cheese mixture and
sprinkle with cocoa. Place one toothpick in each corner and in center of Tiramisu
to prevent plastic wrap from sticking; cover with plastic wrap and
chill for 2 hours.