South Beach Diet Tiramisu
from The South Beach Diet Taste of Summer Cookbook
Prep time: 20 minutes
Cook time: 20 minutes
Cool time: 30 minutes
PHASE 2
A favorite Italian dessert, tiramisu (meaning "pick-me-up," in reference to the espresso and cocoa it includes) makes a light yet rich finish for summer supper.
6 large egg whites
½ teaspoon cream of tartar
1/8 teaspoon salt
¾ teaspoon vanilla extract
1/3 cup plus 2 teaspoons granular sugar substitute
6 tablespoons whole-grain pastry flour
½ cup part-skim ricotta cheese
½ cup fat-free or light whipped topping
¼ cup strongly brewed decaffeinated espresso
½ teaspoon unsweetened cocoa powder
Mint sprigs for garnish (optional)
Heat the oven to 350°F. Lightly coat an 8- by 8-inch baking pan with cooking spray.
In a large bowl, with an electric mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form, about 5 minutes. Add ½ teaspoon of the vanilla and beat to combine. Add 1⁄3 cup of the sugar substitute and beat until stiff peaks form. Sift 2 tablespoons of the flour over beaten egg whites and gently fold to incorporate. Repeat twice with remaining flour until all of the flour is incorporated.
Pour batter into the pan and gently smooth the top. Bake, turning once halfway through, until cake is golden and a tester inserted into the center comes out clean, about 20 minutes. Cool completely.
In a small bowl, combine ricotta, whipped topping, remaining 2 teaspoons sugar substitute, and remaining ¼ teaspoon vanilla. Cut cake in half vertically down the middle to make two 4- by 8-inch pieces. Place the halves on a flat work surface. Drizzle 2 tablespoons of espresso onto each half. Spread half of the ricotta mixture onto one of the halves and dust with half of the cocoa powder. Top with remaining cake half; spread the top with remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife, gently cut cake crosswise into 4 slices and serve with mint leaves for garnish, if using.
Makes 4 servings
Nutrition at a Glance
Per serving: 130 calories, 2.5 g fat, 1.5 g saturated fat, 10 g protein, 13 g carbohydrate, 0 g fiber, 200 mg sodium
More from The South Beach Diet Taste of Summer Cookbook:
Grilled Pork Tenderloin with Peach-Lime Salsa
Iced Green Sun Tea
Cran-gria
Excerpted from The South Beach Diet Taste of Summer Cookbook.
Copyright © 2007 by Arthur Agatston. All rights reserved.
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