This health-conscious makeover of a classic Tiramisu dessert uses silken tofu instead of mascarpone cheese, contains no alcohol, and is served in shot glasses for smaller portions. It's a lower-fat dessert that's simple to make, tastes delicious, and wins big points for presentation. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place chocolate in a food processor. Cover and process until finely chopped. Add tofu, 1/4 cup of the cooled espresso, the sugar, lemon juice, and salt. Cover and process until nearly smooth.

  • Place a piece of angel food cake in the bottom of each of 12 shot glasses (or demitasse cups), pressing lightly. Drizzle the remaining 2 tablespoons cooled espresso evenly over each cake piece (about 1/2 teaspoon espresso in each glass). Spoon about 1 tablespoon of the tofu mixture over each cake piece. Top each with remaining cake pieces. Spoon the remaining tofu mixture over each.

  • Place the glasses on a tray. Cover with plastic wrap. Chill for 30 minutes or up to 24 hours.

  • To serve, lightly sift cocoa powder over the mixture in the glasses and top each with an espresso bean.


Tip: If using a sugar substitute, we recommend Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition Per Serving: same as below, except 61 cal., 8 g carb., 5 g sugar. Exchanges: .5 other carb. Carb Choices: .5.

Nutrition Facts

75 calories; 1.8 g total fat; 0.3 g saturated fat; 106 mg sodium. 76 mg potassium; 12 g carbohydrates; 0.4 g fiber; 9 g sugar; 2.9 g protein; 5 mcg folate; 24 mg calcium; 11 mg magnesium;