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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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

25 mins
55 mins


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; protein 2.9g; carbohydrates 12g; dietary fiber 0.4g; sugars 8.9g; fat 1.8g; saturated fat 0.3g; cholesterol 0.4mg; vitamin a iu 0.4IU; vitamin c 0.2mg; folate 5.1mcg; calcium 24.3mg; iron 0.5mg; magnesium 11mg; potassium 75.7mg; sodium 105.9mg.