Foods Recipes

2 Eggs; separated

1/4 c Sugar

1/2 c Mascarpone & 2 tbsp

1/2 c Cheese; cottage & 2 tbsp -

1 ts Lemon zest or vanilla

Salt 24 Ladyfingers (italian are bes

Coffee mixture: 1 c Coffee; very strong

2 tb Liquor or almond extract

2 tb Sugar

2 ts Cocoa powder

Beat 2 egg yolks with 1/4 cup sugar till light and flyffy. Add mascarpone and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg whites with dash of salt till stiff and add to cream mixture. Mix coffee, liquor or almond extract and sugar till dissolved. Layer bottom of bowl with ladyfingers and 'wet' them with half of coffee mixture. Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top. Refrigerate at least 1/2 day. Before serving, sprinkle with cocoa powder. SOURCE: Joelle Mornod rec.arts.food (Usenet), Lausane Switzerland via Eric Decker, R-Cuisine ***Please note this recipe has raw egg in it*** To make Strawberry-Rhubarb Tiramisu: cook 1 lb rhubarb (4 cups) with 1/2 cup sugar and 2 Tbsp water for 5 minutes. Slice 1 cup strawberries, sprinkle with 1 tsp sugar and let stand 1 hour. Make cream as above (reduce sugar to 3 Tbsp), layer bowl with ladyfingers and wet them with rhubarb or strawberry juice. Put a layer of rhubarb, strawberries, half of the cream and repeat, finishing with cream. Refrigerate half a day. Decorate with strawberries before serving. from Joelle Mornod, Ecole Polytechnique, Federale de Lausanne, rec.arts. food via Eric Decker R-Cuisine Source: Joelle Mornod rec.arts.food

1/2 c Sugar

1 c Nonfat cottage cheese

1 c Nonfat sour cream

2 tb Dark rum

1 pk (8 oz) Light Cream Cheese

1 1/4 c Hot water

1 tb + 1/2 ts instant expresso

-coffee granules 40 Ladyfingers

1/2 ts Unsweetened cocoa

1. Position knife blade in food processor; add first 6 ingredients.

Process until smooth; set aside. 2. Combine hot water and expresso granules. Split ladyfingers in half

lengthwise. Quickly dip 20 ladyfinger halves, cut side down, in expresso ( which you've mixed in a small bowl). Place, dipped side down, into the bottom of a 9" square baking dish. Dip 20 more halves cut side down into the expresso; arrange dipped side down on top of the first layer. Spread 2 cups of the cheese mixture over the lady- fingers evenly; repeat procedure with remaining ladyfinger halves, expresso, and cheese mixture. 3. Place one toothpick in each corner and one in the center of the

tiramisu (to prevent plastic wrap from sticking to the cheese mixture) Cover with plastic wrap. Refrigerate 3-8 hours. Remove toothpicks; sprinkle with cocoa. Note: You can add fresh or frozen fruit or cinnamon sugar as a garnish.

8 oz Ladyfingers (60 ladyfingers)

4 tb Brandy

1 tb Instant coffee (preferably

-espresso) granules 3 Large egg whites

1 c Plus 2 T sugar

1/4 ts Cream of tartar

4 oz Mascarpone cheese (1/2 C)

4 oz Reduced-fat cream cheese

-(1/2 c), softened Chocolate shavings & Confectioners' sugar for Garnish If ladyfingers are soft, toast them in a 350 degree F oven for 6 to 8 minutes. In a small bowl, stir together 3 T of the brandy, coffee granules and 1 cup water. Brush over the flat side of the ladyfingers. Set aside. Bring about 1 inch of water to a simmer in the bottom of a large saucepan. Combine egg whites, sugar, cream of tartar and 3 T cold water in a heatproof mixing bowl that will fit over the saucepan. Set the bowl over the simmering water and beat with a hand-held mixer at low speed until an instant-read or candy thermometer registers 140 degrees F, 4 to 5 minutes. Increase speed to high and continue beating over heat for 3 minutes (The mixture should form a ribbon trail.) Remove the bowl from the heat and beat until cool and fluffy, about 4 minutes. Set aside. In a large bowl, beat mascarpone and cream cheese until creamy. Add about 1 cup of the beaten whites and the remaining 1 T brandy and beat until

smooth, scraping down the sides of the bowl. Fold in the remaining whites. Line the bottom and sides of a 3 quart trifle bowl or souffle dish with ladyfingers. Spoon in one-quarter of the filling and tip with a layer of ladyfingers. Repeat with two more layers of filling and ladyfinters, arranging the fourth layer of ladyfingers decoratively over the top, trimming to fit, if necessary. Top with the remaining filling. Garnish with chocolate shavings. Cover and chill for at least 8 hours or overnight. Dust with confectioners' sugar and serve. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399

2 Eggs; separated

1/4 c Sugar

1/2 c Mascarpone & 2 tbsp

1/2 c Cheese; cottage & 2 tbsp -

1 ts Lemon zest or vanilla

Salt 24 Ladyfingers (italian are bes

Coffee mixture: 1 c Coffee; very strong

2 tb Liquor or almond extract

2 tb Sugar

2 ts Cocoa powder

Beat 2 egg yolks with 1/4 cup sugar till light and fluffy. Add mascarpone and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg whites with dash of salt till stiff and add to cream mixture. Mix coffee, liquor or almond extract and sugar till dissolved. Layer bottom of bowl with ladyfingers and 'wet' them with half of coffee mixture. Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top. Refrigerate at least 1/2 day. Before serving, sprinkle with cocoa powder. To make Strawberry-Rhubarb Tiramisu: cook 1 lb rhubarb (4 cups) with 1/2 cup sugar and 2 Tbsp water for 5 minutes. Slice 1 cup

strawberries, sprinkle with 1 tsp sugar and let stand 1 hour. Make cream as above (reduce sugar to 3 Tbsp), layer bowl with ladyfingers and wet them with rhubarb or strawberry juice. Put a layer of rhubarb, strawberries, half of the cream and repeat, finishing with cream. Refrigerate half a day. Decorate with strawberries before serving.

------------------------------FROM LOIS FLACK------------------------------ -------------------------CYBEREALM BBS(315)786-1120------------------------- * * * * * * 1 cn 11oz. Mandarin Oranges

1 cn 20oz. Crushed Pineapple

1 pk 8oz. Cream Cheese

2 tb Mayonnaise or Salad Dressing

12 oz Whipped Topping

1 pk 3oz. Orange Jello - DRY!

Drain oranges and pineapple and set aside. Take mayonnaise and cream cheese and blend together. Add whipped topping and mix thoroughly. Sprinkle dry Jello and stir. Add pineapple and oranges, mix and chill, or to mold - pour into mold and chill over night. Maraschino cherries and walnuts can be added if desired. From Tina Fargo, Black River, New York Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY 786-1120