Simple Steps, Big Impact!

Hello all! Happy New Year! This time of year is full of eating healthy and all kinds of resolutions. In that spirit I want to tell you about Musselman's dedication to supporting the National Breast Cancer Foundation. During the month of January for every package of Musselman’s Natural and Healthy Picks Apple Sauce purchased, they will donate ten cents to the NBCF. Last year they reached $85,000!

Musselman's sent me a big jar of their natural apple sauce along with a fantastic cookbook "Substitute yourself skinny" I'm loving it so far! You can see some samples of recipes here. A lot of the substitutions are things I already do, but there are still a ton of new great ideas in the book! I gave the book to John and told him to pick something out for me to make. He came across the "Tiramisu Loves You" recipe and was sold. Of course this is one of the recipes that doesn't use applesauce as a substitute.... but that's ok I said I'd make it anyway for this post :)

As usual I couldn't leave well enough alone and went changing things... for starters it calls for raw egg, now I fully admit I will eat copious amounts of raw cookie dough without a second thought... but when it comes to raw eggs in a dish I'm serving others... I get a little worried. My first sub out was using a flax egg instead of the raw egg beaters. I must say it worked wonderfully and added some fiber and omegas to the mix! I also didn't use as much chocolate, she called for 8oz which seemed like a lot to me... so I used maybe half that amount and just did a layer on top instead of also in the middle. The other thing I changed was she called for fat free pound cake... I have no idea where you'd find such a thing, so I used lady fingers, which are pretty low in fat and calories.

Tiramisu Loves You
recipe adapted from Substitute yourself skinny

1/4 cup egg beaters (I used 1 Tbs flax meal plus 3 Tbs water- mix and let sit a minute to thicken)
1/2 cup white sugar
1/4 cup sugar substitute (I used splenda)
8 oz fat free cream cheese (I used 1/3 less fat since I had it on hand, will try fat free next time)
8 oz fat free cool whip
1 fat free pound cake cubed (I used lady fingers)
1 Tbs instant espresso
1/4 cup hot water
1/2 cup cold water
8 oz finely chopped chocolate (I used 4oz)

Beat together the egg and sugar in a food processor. Gradually add the cream cheese. Refrigerate for 1 hour. Then stir in cool whip. Meanwhile add instant espresso to 1/4 cup hot water, add cool water and quickly dip cubed cake into coffee and then layer into a 9 x 13 pan n(you don't actually use all of the coffee mixture). I used a turkey baster and splashed the coffee onto the ladyfingers which were already in the pan. She has you put a layer of chocolate down now, I skipped this and just layered down the cream mixture, then top it with chocolate and refrigerate for 3 hours before serving.

I brought this along for dessert on Christmas and it was a big hit!

15 chews:

Jeanne said...

Looks yum!
I too don't bat an eye when eating raw cookie dough, but would definitely think twice before serving it to others! (I had friends who got sick off of raw cookie dough... but I think they ate it a bit after it was mixed together... so...)

that looks delicious

Travis said...

I love tiramisu! That looks so good!

Reeni said...

This looks scrumptious Steph! Thanks for stopping by my new site!

Anonymous said...

You'll have to let your favorite sister-in-law borrow that book sometime. :)

I have to take a dessert to a dinner this weekend, and this one's in the running. :) It looks yummy!

Emily said...

Yum! This looks so good. I love that it's healthy!

Fantastic lightened up dessert Steph. I love it.

Hannah said...

What a lovely little treat- Definitely sounds easier than a tradition tiramisu, and just as tasty. :)

Hi Steph, how interesting! a whole lot of substituting that I've never done. But what, pray tell, is an egg beater? Is it very 'Australian' of me to ask? :)

stephchows said...

It is not Australian of you to ask at all! They are basically eggs that come in a little milk carton, personally they gross me out but a lot of people like them and use them for a quick breakfast to cook up.

nicolecooks said...

a) Uh, this looks amazing and I am so jealous you got to eat some, it's not even funny
b) I think MOST egg beaters are pasteurized, so they should be pretty much fine in terms of salmonella and the like. It shoudl say somewhere on there that it's pasteurized.

BUT I'm all for using less eggs, and it seems to have turned out fabulously anyways. :)

Fantastic lightened up dessert Steph. I love it.

Reeni said...

This looks scrumptious Steph! Thanks for stopping by my new site!

that looks delicious

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