Before I show you this recipe, let me say this…I generally avoid using Cool Whip, because of the partially hydrogenated oil and numerous chemicals in it. However, unless you’re willing to suck up all the fat and calories in real whipped cream, I’ve not found a good alternative.
***UPDATE since I wrote this post in May: I DID find a substitute at Trader Joe’s called House Whip and is pretty much just like Cool Whip in flavor and texture, but made with organic ingredients. You’re welcome.***
This Strawberry Tiramisu might just be worth the indulgence, though. Layers of creamy whipped sweetness with berry-soaked ladyfingers make a perfect ending for a grilled dinner on the deck (or so my family thinks!).
- 1 pint strawberries, hulled and quartered
- 3 Tablespoons vanilla syrup (or Amaretto, if not for kids!)
- 1/3 cup powdered sugar
- 12 oz lowfat cream cheese (Neufchatel)
- Another 1/3 cup powdered sugar
- 3 cups fatfree Cool Whip, or 1-1/2 cups whipping cream, whipped to stiff peaks
- 24 dry ladyfinger cookies
1. Combine strawberries, syrup, and 1/3 cup powdered sugar in food processor or blender and puree. Save ½ cup and pour remaining mixture into a pie pan or pasta plate.
2. Cream together cream cheese and other 1/3 cup powdered sugar, then fold in Cool Whip or whipped cream.
3. Line the bottom of an 8×8 pan with ladyfingers, cutting them to fit. Mine took 9 per layer instead of 12. Dip each ladyfinger in strawberry mixture in dish, coating both sides, and place back in 8×8 dish.
4. Top with reserved strawberry mixture and half the cream cheese mixture. Repeat layers with other ladyfingers, then whatever strawberry mixture is left in the plate, then the remaining cream cheese mixture.
5. Refrigerate for at least 6 hours, until cookies are soft and have absorbed all the strawberry juiciness.