Low-Fat Tiramisu

• 1/4 cup fat free egg substitute
• 1 cup sugar (can even use Splenda for baking to further lower calories)
• 1 1/2 teaspoons vanilla
• 1 8-ounce package fat free cream cheese, cut into small pieces
• 1 8-ounce light or fat-free whipped topping, thawed
• 1 tablespoon instant espresso powder
• 1/4 cup hot water
• 1 cup cold water (if desired substitute 1/2 cup liqueur for 1/2 cup water, Kahluha, Bailey's, Amaretto, or brandy)
• 8 ounces semi sweet chocolate, finely chopped (Use food processor)
• 1 fat free pound cake, cut into 1/2 inch slices

1. In food processor with metal blade, process egg substitute and sugar for 30 seconds.
2. Add vanilla; process 1 minute or until pale yellow.
3. Add cream cheese pieces, a few at a time, processing until smooth.
4. Transfer mixture to medium bowl. Cover; refrigerate 1 hour.
5. Fold whipped topping into cream cheese mixture. Set aside.
6. In large shallow dish, dissolve espresso powder in the hot water; add the cold water.
7. Quickly dip cake slices into espresso, turning to coat all sides. Arrange slices in bottom of 13x9 inch baking dish or 12 cup shallow dish, smoothing with fingers to mold cake slices together. You can also layer into a trifle dish.
8. Sprinkle with half of the chopped chocolate.
9. Top with chilled cream cheese mixture.
10. Sprinkle with remaining chocolate.
11. Cover; refrigerate at least 3 hours or overnight before serving. Store in refrigerator.

egg substitute, sugar, vanilla, cream cheese, espresso powder, hot water, cold water, sweet chocolate, cake

Taken from www.epicurious.com/recipes/member/views/low-fat-tiramisu-1221123 (may not work)