A twist on tiramisu starring blueberries and lemon that's light and and a healthier dessert for a new year!
How about a light and healthier dessert for the new year? This Blueberry-Lemon Tiramisu uses nonfat Greek yogurt, which takes the place of the traditional tiramisu ingredients of heavy cream, egg yolks, and mascarpone cheese.
The recipe as written serves 8. I doubled the recipe to serve in a trifle bowl and a crowd, serving 16.
Here are the ingredients:
- 1 – 2 lemons, depending size and how juicy
- 3 3/4 cups blueberries
- 3/4 cup sugar
- 1 container (17-18 ounces) of nonfat Greek yogurt
- 1 package (3 ounces) ladyfingers (either soft or hard Italian-style)
For the best texture, you want the assembled tiramisu to stand in the refrigerator overnight.
Zest lemon and squeeze 1/4 cup of juice. As with any citrus, zest only colored peel, not white pith which is bitter.
Make a lemon syrup in the microwave, to brush on ladyfingers:
In microwave safe small bowl, combine 1/4 cup of sugar and 3 tablespoons of water. Microwave on HIGH 1 minute. Stir in 3 tablespoons lemon juice and 1/2 teaspoon lemon peel.
In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar and 1 tablespoon water. Heat over medium heat 5 minutes or until blueberries soften and juices thicken, stirring occasionally. Remove from heat, transfer to bowl and stir in 1 1/2 cups blueberries. Set aside.
Stir together yogurt and remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel.
To serve: Top with blueberries and additional lemon peel or zest if desired.
- Substitute layers of angel food cake as an alternative for ladyfingers for an equally low fat dessert.
- Use a vanilla or lemon nonfat Greek yogurt that's already sweetened.
If you love the flavors of blueberry and lemon, you might want to try Lemon-Blueberry Crumb Bars. Light and moist with a cream cheese layer, that start with a lemon cake mix!
- 1 lemon 2 lemons may be needed depending on size
- 3 3/4 cup blueberries
- 3/4 cup sugar
- 4 tbsp. water
- 1 (17-18 ounces) container nonfat Greek yogurt
- 1 package ladyfingers
- From lemon(s), grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice.
- In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, and 1 tablespoon water. Heat on medium 5 minutes, or until blueberries soften and juices thicken, stirring occasionally. Transfer to medium bowl and stir in 1 1/2 cups blueberries. Set aside.
- Prepare lemon syrup: In microwave-safe small bowl, combine 1/4 cup sugar and remaining 3 tablespoons water. Cook in microwave on High 1 minute. Stir in 3 tablespoons lemon juice and 1 teaspoon lemon peel.
- In medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel.
- In 8" by 8" ceramic or glass baking dish, arrange half of ladyfingers. Brush with half of lemon syrup. Spoon blueberry mixture evenly over ladyfingers. Arrange remaining ladyfingers over blueberries. Brush with remaining lemon syrup. Spoon yogurt mixture on top, spreading evenly. Cover and refrigerate overnight. To serve, top tiramisu with remaining 3/4 cup blueberries
- I used the soft variety of ladyfingers from my grocery store but this recipe was tested by Good Housekeeping using both soft and hard (Italian-style) ladyfingers (sometimes called Savoiardi) with good results for both types. For the best texture, let the tiramisu sit in the refrigerator overnight.
- The recipe calls for assembling the tiramisu in an 8-inch square dish for 8 servings. I doubled the recipe to fill a trifle bowl and which will serve 16, but used 3 packages of ladyfingers instead of 2. You could substitute layers of angel food cake as an alternative for ladyfingers for an equally low fat dessert. I added the leftover lemon syrup used to brush on the ladyfingers to the Greek yogurt in addition to the sugar. This would be good using vanilla nonfat Greek yogurt that's already sweetened.