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Desserts: CHERRY CHOCOLATE TIRAMISU - Thanks Gina R.!
POINTSŪ value | 4
Servings | 8

Desserts | Cut ladyfingers in to 1/2 inch pieces. Thaw frozen cherries before you begin. The sugar subsitute should be one that measures like real sugar.

1 1/2 cup water
1/4 cup sugar substitute
2 tsp coffee, instant or regular, powder
1 tsp vanilla extract
6 oz ladyfinger(s)
8 oz Free Whipped Topping
2 Tbsp unsweetened cocoa
1/2 cup Instant Oatmeal
16 oz unsweetened frozen sour red cherries
2 packet sweetener
1 Tbsp cornstarch
1/4 tsp almond extract

In a small bowl, stir together water, 1/4 cup sugar coffee, oatmeal and vanilla until sugar has dissolved and oatmeal has softened. To assemble, place 1/2 of the ladyfinger pieces in an 8 inch square baking pan. Stir coffee mixture and spoon half over ladyfingers. Spoon 1/3 whipped topping over ladyfingers, spreading evenly. Using a fine sieve sprinkle 1/3 of cocoa powder over all. Repeat. Cover with plastic wrap. Refrigerate for 8 to 24 hours.

Meanwhile, halve cherries if desired. In a large pot stir together cherries and their liquid, 2 packets sweetener and cornstarch until cornstarch is completely dissolved. Bring to a boil over medium high heat. Boil for 1 minute, stirring constantly with a flat spatula, scraping the bottom. Remove from heat. Put pot on cooling rack. Stir in almond extract. Let mixture cool completely, about 15 minutes. Refirigerate in a plastic resealable bag until serving time. To serve, spoon cherry mixture over individual serving of tiramisu. Dust with more cocoa.


cblessum on 5/4/2007