Blueberry-Lemon Tiramisu is a twist on tiramisu starring blueberries as a heart-smart ingredient! Nonfat Greek yogurt takes the place of the traditional ingredients of heavy cream, egg yolks, and mascarpone cheese, resulting in a healthier, light and summery dessert.
From *Good Food for a Healthy Heart (Hearst, February 2015) by the editors of Good Housekeeping, Blueberry-Lemon Tiramisu is in the Sweet & Fruity Dessert recipes and among the 185 delicious family-friendly recipes featuring everyday fare that’s low in sodium, calories, and saturated fat.
*I received a copy of this book free of charge from Sterling Publishing in exchange for my honest review.
I included some of the recipes that appealed to me in the collage above. Clockwise starting at the top left corner: Healthy Club Sandwiches, Whole Grain Blueberry Muffins, Cauliflower Mac ‘n’ Cheese, Vegetable Herb Stuffing, Seared Steak with Minted Watermelon, Italian-Spiced Shrimp Casserole, Jam Crumble Bars, Perfect Guacamole, Turkey Meatball Lettuce Wraps, Blueberry-Lemon Tiramisu, Grilled Pork and Apple Salad, Nutella and Banana on Challah.
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 serve a crowd.
from Good Housekeeping Good Food for a Healthy Heart
Active time: 20 minutes
Total time: 25 minutes plus chilling
Makes: 8 servings (Double the recipe to serve 16 – 18 and fill a trifle bowl)
1 – 2 lemons
3 3/4 cups blueberries
¾ cup sugar
1 container (17-18 ounces) of nonfat Greek yogurt
*1 package (3 ounces) ladyfingers (either soft or hard Italian-style)
*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.
From lemons, grate 1 ½ teaspoon lemon peel and squeeze ¼ cup of juice.
In medium saucepan, combine 1 ½ cups blueberries, ¼ 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 ½ cups blueberries. Set aside.
In microwave safe small bowl, combine ¼ cup of sugar and 3 tablespoons of water. Microwave on HIGH 1 minute. Stir in 3 tablespoons lemon juice and ½ teaspoon lemon peel.
In medium bowl, stir together yogurt and remaining ¼ cup sugar, 1 tablespoon lemon juice and ½ teaspoon lemon peel.
In an 8-inch square 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 ¾ cup blueberries and garnish with lemon peel or mint if desired.
Nutritional Information for single recipe (per serving): Calories 165, Total Fat 1g, Saturated Fat 0, Cholesterol 23mg, Sodium 90mg, Total Carbohydrate 34g, Dietary Fiber 2g, Protein 7g, Sugars —
You can find a printable recipe, here.
My notes: I used a trifle bowl and doubled the ingredients 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.
The winner of Good Food for a Healthy Heart is Lynn Schantz.
You can find more heart-healthy recipes on Good Housekeeping’s website, here.
Thanks to all who entered and wishing you a healthy heart!