Chocolate Tiramisu Tart

Mascarpone, an Italian triple-cream cheese, is blended with light cream cheese to reduce the fat in this recipe, then flavored with coffee and spread onto a chocolate cookie crust for an indulgent treat.

Ingredients:

Chocolate Cookie Crust (recipe follows)
1 tablespoon hot water
3/4 teaspoon instant coffee powder
6 ounces reduced-fat cream cheese, softened
1/4 cup mascarpone cheese (2 ounces)
2 tablespoons Splenda^® Sugar Blend
Unsweetened cocoa powder
1 cup fresh raspberries
3 orange sections
Sugar-free chocolate curls (optional)

Instructions:

1. Prepare and bake the cookie crust; set aside.
2. In a dish or small bowl, stir together the hot water and coffee powder until the coffee is dissolved; set aside.
3. In a medium bowl, beat the cream and mascarpone cheeses and sugar blend in with an electric mixer on medium speed until combined. Reduce the speed to low; beat in the coffee mixture, scraping the side of bowl occasionally.
4. Spread the cheese mixture on the crust in the pan. Cover and refrigerate for at least 1 hour, or for up to 24 hours.
5. To serve, transfer the dessert from the pan to a serving platter. Lightly sift the cocoa powder on top. Garnish with raspberries, orange sections and, if desired, chocolate curls.

Chocolate Cookie Crust

Nonstick cooking spray
1/4 cup heart-healthy butter spread or margarine, softened
1/4 cup reduced-fat cream cheese, softened (2 ounces)
2 tablespoons Splenda^® Sugar Blend
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour

1. Preheat the oven to 325° F. Coat the inside of a 9-inch tart pan with a removable bottom with the cooking spray; set aside.
2. In a medium bowl, beat the butter spread, cream cheese and sugar blend with an electric mixer on medium about 30 seconds or until smooth and combined, scraping the side of the bowl occasionally. Reduce the speed to low; beat in the cocoa powder until combined. Using a wooden spoon, stir in the flour.
3. Press the mixture evenly in the bottom and 1/2 inch up the side of the prepared pan. Bake in the preheated oven for 15 minutes. Cool completely in the pan on a wire rack. Makes 1 crust.

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Prep Time:

Prep Time: 30 minutes
Baking Time: 15 minutes
Chilling Time: 1 to 24 hours
Yield: 8 servings