My BFF is a fiend for tiramisu. We usually only have it as a rare treat, given the richness of this Italian “pick me up.” Tonight, I concocted a lighter version.


4 oz fat free cream cheese
8 tbs marscapone
1/4 cup Splenda sugar blend
1 tbs vanilla
1 packet Starbucks VIA Italian Roast instant coffee
1 angel food cake
1 tbs Ghirardelli sweet ground chocolate

How I made it:

Using a serrated knife, slice half the angel food cake into medium-width slices.  Set aside. Dissolve the instant coffee in 8 oz hot water, pour into a shallow dish, and set aside. Blend the cream cheese, marscapone, sugar and vanilla until smooth and creamy.

Assemble the tiramisu in a loaf pan. Dip both sides of the angel food slices in the espresso and layer into the bottom of the loaf pan, overlapping slightly.  Spread the cream cheese mixture on top with a spatula. Dust with the ground chocolate.  Add another layer of espresso-soaked cake slices and press down with the back of a spoon.  Add other layer of cream cheese mixture and smooth with a spatula.  Decorate with ground chocolate or chocolate chips.

Refrigerate, covered, for 2 hours before serving. Serves 6.

How it turned out:

Amazing! A rich taste and lovely moist, creamy  texture.  You’d never know it was “light.”  One caveat: do not serve to a 2 year old 20 minutes before bedtime — he’ll be flying at 10,000 for at least an hour before he crashes.

(If you are using Weight Watchers Points Plus, this has 6 points per serving.)