• 12 ladyfinger biscuits
• 1/4 cup brewed decaf espresso or strong coffee, cooled
• 1/2 cup warm water
• 2 Tbsp plus 2 tsp powdered egg whites
• 1 1/3 cups non-fat ricotta cheese
• 1/3 cup fat-free egg substitute
• 1/2 cup mascarpone cheese
• 2 Tbsp sugar
• 2 tsp unsweetened cocoa powder

1. Dip each biscuit into the espresso and place in a single layer on bottom and around sides of a glass or ceramic baking dish, about 8" square.
2. Combine the water and powdered egg whites in a large stainless steel bowl, stirring gently until the powder dissolves, 3-4 minutes.
3. With electric mixer, beat at medium-high until stiff peaks form, 5-7 minutes.
4. In another large bowl, beat together the ricotta, egg substitute, mascarpone, and sugar.
5. Stir in about 1/3 of the beaten egg whites, then gently fold in the remainder with a rubber spatula.
6. Pour over the ladyfingers.
7. Cover and refrigerate 6-8 hours.
8. Sprinkle with the cocoa just before serving.

Serves 8.

Nutritional info per serving: 182 cal; 8 g fat; 9 g saturated fat; 80 mg cholesterol; 117 mg sodium; 15 g carbohydrates; 10 g protein.

(MY NOTE: The regular Tiramisu serving you get in the Italian restaurants is approx. 400 cal. and 15 g fat... so this is quite a difference.)

(Cotton)