TIRAMISU BITES (DIABETIC FRIENDLY)
A low-fat, low sugar dessert treat. Great for a holiday dessert tray. From Chris Smith, The Diabetic Chef Cook time is chilling time. SEE NOTE AT BOTTOM FOR NUTRITIONAL INFO!
Provided by Outta Here
Categories Tarts
Time 2h20m
Yield 30 tarts, 30 serving(s)
Number Of Ingredients 6
Steps:
- Combine cream cheese, Splenda, coffee and vanilla in medium bowl and mix until smooth. Cover and chill 2 hours.
- Fold in Cool Whip.
- Using a spoon or a pastry bag, fill tart shells.
- Serve.
- NOTE: Zaar doesn't recognize several of the ingredients, so Zaar nutritional info is wrong. Real info is: Calories-9.9, Total fat-0.7g, Saturated Fat-0.5g, Total carbs-0.7g, Sugars-0.6g, Sodium-5.2mg.
TIRAMISU BITES
Spoon a creamy mocha filling on top of mini pound cake circles for decadent dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 24
Number Of Ingredients 9
Steps:
- Line 24 mini muffin cups with petit four paper cups. Cut 2 (1 1/4-inch) rounds from each cake slice. Place 1 cake round in bottom of each cup.
- In small bowl, mix water, coffee granules and 1/2 teaspoon of the rum extract. Drizzle about 1/2 teaspoon of the coffee mixture over cake in each muffin cup. Set aside.
- In medium bowl, beat cheese, powdered sugar and remaining 1 teaspoon rum extract with electric mixer on medium speed until creamy. In another medium bowl, beat whipping cream on high speed until soft peaks form. On low speed, beat cheese mixture into whipped cream. Spoon or pipe a rounded tablespoon whipped cream mixture into each cup, covering cake.
- Grate semisweet chocolate over each cup. Top each with coffee bean. Refrigerate at least 4 hours to blend flavors. Store covered in refrigerator.
Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 4 g, TransFat 0 g
TIRAMISU TOFFEE TRIFLE BITES
When I don't have time to make an authentic tiramisu, I make these bites or use the same ingredients to make a pie. It's always a big hit with everyone!
Provided by Barbara Pace
Categories Other Desserts
Time 1h
Number Of Ingredients 7
Steps:
- 1. Cut the end off the pound cake, then cut 5 slices 1/4 inch thick. Cut each slice into 8 squares.
- 2. Place cake squares in miniature foil baking cups.
- 3. Drizzle cake with coffee.
- 4. Beat cream cheese, sugar, and chocolate syrup at medium speed with an electric mixture until smooth. Add whipped topping and beat until fluffy.
- 5. Place dollops of mixture on top of cake.
- 6. Drizzle with chocolate syrup.
- 7. Finely chop candy bar.
- 8. Sprinkle with candy bits.
- 9. Place in refrigerator for at least 2 hours prior to serving.
RASPBERRY TIRAMISU BITES RECIPE - (4.5/5)
Provided by shauna
Number Of Ingredients 8
Steps:
- Microwave raspberry preserves in a sm. microwave-safe bowl on high for 20 sec. Stir in liqueur. Beat cream cheese & sugar at med speed with an electric mixer till creamy (about 1 min). Beat heavy cream with an electric mixer till soft peaks form. Fold into cream mixture. Spoon into zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (About 1/2" in diameter.) Press 1 ladyfinger half onto bottom of 1 (1 1/2 oz.) shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a sm. amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture & cream cheese mixture. Top each glass with 1 raspberry & a sprig of fresh mint. Cover & chill 2 hrs.
RASPBERRY TIRAMISÙ BITES
Steps:
- 1. Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur. 2. Beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute). 3. Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter). 4. Press 1 ladyfinger half onto bottom of 1 (1 1/2-oz.) shot glass (cooks note: I layered the bottom with one whole lady finger, split open and it fit perfectly on the bottom of the 6 1/2 oz glass). Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass (cooks note: I used about 1 1/2 tsp to top the full lady finger). Pipe a small amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture. Top each glass with 1 raspberry. Cover and chill 2 hours. Garnish, if desired.
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