No really!!! Me...from scratch...I even had to substitute a couple of things and it still came out pretty good! I got the recipe from a
400 calorie meal cookbook i picked up at the checkstand at the store.
So here is the recipe. I'll explain what I had to do different and what I will do different to to make this better!
3 large egg whites, at room temp.
2/3 cup of sugar
3 Tbsp cold water
1/4 tsp cream of tartar
1/2 mascarpone cheese
(if you can't find this cheese, mix 1 small tub sour cream with 1 small tub of high quality cream cheese, then mix with one pound of ricotta cheese. Mix with mixer or food processor until well blended)
1/2 cup 2% plain Greek yogurt
4 oz Neufchatel cheese at room temp.
1/2 tsp vanilla extract
3/4 cup strong espresso
(I used instant coffee...Don't Do This!!! It tastes OK but not great and I can tell the difference.)
22 lady fingers
(I used a frozen pound cake Sara Lee possibly...Can't remember. I sliced the pound cake thin and got about 20 pieces.)
1 tsp Hershey's Special dark cocoa powder
(Hint: if you buy this brand new, don't take the protective covering under the lid. I poked holes in it to make it a shaker!)
1.) Bring about 2" of water to a simmer in a medium pot or double boiler. Combine egg whites, sugar, water, and cream of tartar in medium heat-proof bowl that will fit over pot or in top of double boiler. Place bowl over pot or double boiler. Beat 4 minutes using electric mixer on low speed. Increase speed to high and beat 4 more minutes, or until very thick. Remove bowl from pot. Beat 4 more minutes, or until mixture is very light and fluffy.
(If you have a small double boiler, then I would suggest using a metal bowl instead. I borrowed one and I was afraid to scratch it so I used one of those drink mixer things to mix it and I now have small burn marks all down the left side of my face because it kept splashing.)
2.) Place mascarpone, yogurt, Neufchatel, and vanilla in a large bowl. Beat until creamy. Add 1 cup of the egg-white mixture and beat until smooth. Fold in remaining egg-white mixture.
3.) Pour espresso into shallow bowl. Dip 7 lady fingers in espresso
(Don't let them soak in the espresso...the lady fingers or pound cake will crumble) and arrange at bottom of 2 1/2-quart square baking dish. Top with one-third of the mascarpone mixture. repeat twice, ending with mascarpone. Dust with cocoa powder. Cover and refrigerate at least 4 hours or up to 3 days before serving.
12 servings, 230 cal, 6 g pro, 25 g carb, 0 g fiber, 12 g fat, 100 mg sodium
It did come out good, but I over soaked some of the pound cake pieces, and like I said they do not taste that great since I used instant coffee.
I will let you know what it tasted like when I tweak it a little!!
