Low Fat Tiramisu

I have started to become a big fan of Tiramisu but I needed to come up with a gluten free and guilt free recipe. This is a great recipe to play around with, easy to do and no baking needed. Great dessert for everyone for the holidays. With the added kick of espresso and liquore its a crowd pleasure and no one will know if guilt free.


14 oz Light Cool Whip

25 Gluten Free Fingerling Cookies

8 oz marscappon cheese or light cream cheese

4 Eggs whites whisked to high peacks

1 oz Port

1 Oz Coffee Liquor

1 1/2 cups espresso or strong coffee light sweetened

2 Tbs Splenda

The first step is to whisk egg whites and cream cheese in two separate bowls. Pour the port into the cream cheese to help soften. Slowly combine the three in on large bowl working hard not to over work the eggs. Now, combine the coffee liquor and espresso and sugar.

Now its time to assemble. Soak each cookie in coffee for 15 seconds on each side. You want them to be well soaked but still firm. Place each cookie in a 9′ by 5′ dish to form layer. Then place half the cream mix on top. Place an addition layer of soaked cookies above the cream layer. Top the whole thing with remaining cream mix. Chill in fridge for 3 hour. Enjoy!



Carrot Cake

Carrot cake has been my cake of choice since I was a kid. Something about the unique taste and cream cheese frosting that is just perfect. Lucky enough my boyfriend feel exactly the same. I played with a way to make it gluten free and I think it came out great.


2 Large Carrots Grated

2 Cups White Rice Flour

2 Cups Sugar

1/2 Cups Oil

4 Eggs

1 Tbs Cinnamon

1 tsbn Baking Soda

Whisk eggs and sugar together. Stir in remain ingredients and pour into a well greased spring pan. Bake at 350 degrees for 40 min. Allow to cool well and then remove from pan. Frost with any cream cheese frosting and enjoy.