Strawberry and Amaretto Tiramisu

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I’ve seen a few recipes for Strawberry Tiramisu online but went back to my original recipe which my family loves, substituting Amaretto for the Kahlua I normally use and adding fresh strawberries.  This might be our new favorite, certainly during the strawberry season.  It’s very easy to put together, not too sweet and a good make-ahead dessert.

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STRAWBERRY AND AMARETTO TIRAMISU

One package Italian lady fingers (about 12 lady fingers – I use Alessi Biscotti Savoiardi)
¼ to 1/2 cup Amaretto (to pour over lady fingers – they should be evenly moist)
One cup of fresh strawberries, hulled and sliced
4 oz. cream cheese, softened
15 oz. light ricotta cheese
2 cups frozen whipped topping, thawed (Cool Whip)
9 fresh strawberry-halves for garnish

Place the lady fingers in a layer in bottom of 9-inch pan.  Pour Amaretto over the lady fingers.  Arrange sliced strawberries over lady fingers.  Set aside.

In a large mixer bowl, beat together the cream cheese and ricotta cheese until smooth.  Fold in whipped topping.

Spoon the cream cheese mixture over the top of the lady fingers and strawberries.  Place the strawberry halves over the top of the dessert, creating 9 servings.  Cover and refrigerate at least two hours or overnight.

To serve, cut dessert into 9 servings, including a fresh strawberry half.  Refrigerate leftovers.

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Blueberry Peach Crisp with Amaretto Cream

crisp-top

This recipe is adapted from one on Food Network by Giada De Laurentiis.  I used peaches rather than nectarines, as she did, because I had some gorgeous Georgia peaches from the local farm market (Blooms ‘n Berries – Loveland – near Cincinnati).  I also cut the recipe to fit it into a 9×9 pan and added a cream cheese/whipped topping/amaretto topping.  Click here for Giada’s original recipe.

BLUEBERRY PEACH CRISP WITH AMARETTO CREAM

Topping

  • ½ cup amaretti cookies
  • ½ cup all-purpose flour
  • 3 Tblsp. packed light brown sugr
  • 3 Tblsp. granulated sugar
  • ¼ cup butter
  • ½ cup sliced almonds

Filling

  • 2 Tblsp. granulated sugar
  • 2 Tblsp. all-purpose flour
  • 3 large peaches, peeled and sliced (3 cups)
  • 1 cup fresh blueberries
  • 3 Tblsp. Amaretto liqueur

Topping

  • 3 oz. cream cheese, softened
  • 2 cups frozen whipped topping, thawed (Cool Whip)
  • 1 Tblsp. Amaretto liqueur

Preheat oven to 350 degrees F
Butter a 9×9 baking pan

To Make the Topping
Place ½ cup of amaretti cookies in a plastic bag and roll over it with a rolling pin to crush the cookies.

crumbs

In a medium bowl, mix together the flour, brown sugar, granulated sugar, and amaretti cookie crumbs.  With your fingertips, rub in the butter until moist clumps form.  Add almonds.  Set aside.

butter

To make the filling
In a large bowl, place sugar and flour – mix together to blend.  Add prepared peaches and blueberries, stir to coat with flour.  Stir in Amaretto.
fruit

Pour fruit mixture into buttered baking dish.  Cover with topping.

inpan

Bake uncovered @ 350 degrees F for approximately 45 minutes until peaches are tender and topping is browned.

Place on a rack to cool.
baked

To make the Amaretto Cream
Place softened cream cheese, thawed frozen topping and Amaretto in a medium bowl – whisk to blend.  Makes about 2-½ cups.  Refrigerate until ready to use.
amaretto topping

Cut crisp into six servings and place on dessert plates.  Top with a serving of  Amaretto Cream.  Good warm, room temperature or cold.

You’ll probably have some topping leftover – it’s delicious on Jello, pound cake, pudding, etc.

6 servings 

crisp-bott

Apricot Nut Cookies with Amaretto Icing

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is the meal we had this week.

This week, I fixed an “un-diet” type meal, but adjusted the portions so my daughter could still stick to her Weight Watchers points.

This past week, I had watched Giada de Laurentiis on Food Network make some intruiging cookies.  I happened to have all of the ingredients on hand and thought I would try to make small cookies with just a smidgen of icing as dessert for my Friday lunch with Shannon.  These cookies are so delicious and a little bit of Amaretto icing goes a long way, especially for someone who has been dieting all week.  The only change I made to the ingredients was to make a smaller amount of icing.

APRICOT AND NUT COOKIES WITH AMARETTO ICING

  • Servings: Approx. 48 small cookies
  • Print

  • 1/2 cup butter, room temperature
  • 1/2 cup plus 2 Tblsp. granulated sugar
  • 1 tsp. vanilla
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 large egg
  • 1-1/4 cups all-purpose flour
  • 1/2 cup dried apricots, coarsely chopped
  • 1/4 cup slivered almonds, toasted
  • 2 Tblsp. pine nuts, toasted

In a large bowl of an electric mixer, beat the butter, sugar, vanilla, cinnamon and salt until light and fluffy.  Beat in the egg.  Stir in the flour until just blended.  Mix in the apricots…

…almonds and pine nuts.

Divide the dough in half and form each into a 12″ long log.  Wrap in plastic wrap and refrigerate for 2 hours.

Preheat oven to 350 degrees F.

Remove one log from refrigerator and divide in half.  Cut each half-portion into quarters and then each quarter into three 1/2″ slices.  Place slices on ungreased cookie sheet, leaving 1-1/2″ to 2″ between each slice.

Bake @ 350 degrees F for about10-12 minutes, until cookies are golden brown.  Remove to rack to cool.  Then place a dab of Amaretto icing on each cookie.

AMARETTO ICING

  • 1 cup confectioners’ sugar
  • 2-3 Tblsp. Amaretto

Add Amaretto to sugar gradually, stirring until mixture is of a drizzling consistency.

Yield:  48 small cookies 

Nutrition per DietPower for one cookie:  58 calories, 2.71 gr fat, 10.2 mg cholesterol, 21.4 mg sodium, 27.2 mg potassium, 7.52 g carbohydrates, 0.243 g fiber, 0.806 g protein

Weight Watchers count for each cookie:  2 Points/Plus

Refrigerate or freeze remaining log and icing to make fresh cookies another time.  Diet-wise, it’s better not to have too many of these on hand at a time – they’re just too hard to resist.

For our entree, I chose an old favorite, (see my recipe here –  Impossibly Easy Seafood Pie and made individual portions equaling 1/6 of the recipe.

Nutrition per 1/6 of Impossibly Easy Seafood Pie, using low-fat Bisquick and 2% milk:  208 calories, 13.6 g fat, 134 mg cholesterol, 251 mg sodium, 71.9 mg potassium, 8.58 g carbohydrates, 0 g fiber, 12.5 g protein

Weight Watchers count for 1/6 of Impossibly Easy Seafood Pie:  6 PointsPlus

This meal was a good example of how we can enjoy some of our favorite foods so long as we watch the portions.