Tiramisù is a high-calorie dessert if there ever was one. I started the makeover process thinking the lighter version should include from-scratch sugar-free ladyfingers—homemade génoise piped in perfect finger shapes and baked. Then I got my head screwed on straight and realized that no one would make this dessert if it meant making your own génoise. The fat-laden original was transformed into something even an Italian grandma would love.

　　

Ingredients

serves 12

　　20 ounces nonfat Greek yogurt

　　3 ounces mascarpone cheese

　　2 tablespoons dry Marsala wine

　　1/2 cup plus 2 tablespoons granulated Splenda

　　20 ladyfingers

　　1 1/3 cups brewed cold espresso

　　2 tablespoons unsweetened cocoa powder

　　

Step 1

In the bowl of a standing mixer fitted with the whip attachment, combine the yogurt, mascarpone, Marsala, and Splenda. Whip the ingredients on high speed for 1 minute. Scrape down the sides of the bowl and continue to whip until smooth, about another 30 seconds.

　　

Step 2

Arrange 10 of the ladyfingers in the bottom of an 8 × 8-inch glass dish. Using a pastry brush, brush the ladyfingers with half of the espresso. Spoon half of the mascarpone mixture over the ladyfingers, and using an offset spatula, spread the mixture evenly to cover the ladyfingers.

　　

Step 3

Top the mascarpone layer with the remaining 10 ladyfingers, and repeat the soaking process with the remaining espresso. Spread the remaining mascarpone mixture over the ladyfingers. Cover the tiramisù lightly with plastic wrap, and chill it in the refrigerator for at least 1 hour or up to 24 hours.

　　

Step 4

Use a sieve to sprinkle the cocoa powder evenly over the top, and serve.

　　

healthy tips

Step 5

For more pound-for-pound chocolate flavor and an easy 35 percent reduction in fat calories in your chocolate dessert recipes, replace regular unsweetened cocoa powder (12 percent fat) with defatted unsweetened cocoa powder (.05 percent fat).

　　

nutrition information

Step 6

Fat: 32g (before), 4.2g (after)

　　

Step 7

Calories: 510 (before), 120 (after)

　　

Step 8

Protein: 7g

　　

Step 9

Carbohydrates: 15g

　　

Step 10

Cholesterol: 48mg

　　

Step 11

Fiber: 0g

　　

Step 12

Sodium: 84mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.