MUST-HAVE TIRAMISU

This is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter recipe over other, more traditional, tiramisu.

—Ale Gambini, Beverly Hills, CA

Prep: 25 min. + chilling Makes: 9 servings

• ½ cup heavy whipping cream
• 2 cups vanilla yogurt
• 1 cup fat-free milk
• ½ cup brewed espresso or strong coffee, cooled
• 24 crisp ladyfinger cookies
• Baking cocoa
• Fresh raspberries, optional

1. In a small bowl, beat cream until stiff peaks form; fold in yogurt. Spread ½ cup cream mixture onto bottom of an 8-in. square dish.

2. In a shallow dish, mix milk and espresso. Quickly dip 12 ladyfingers into espresso mixture, allowing excess to drip off. Arrange in 8-in. dish in a single layer, breaking to fit as needed. Top with half of the remaining cream mixture; dust with cocoa. Repeat the layers.

3. Refrigerate, covered, at least 2 hours before serving. If desired, serve tiramisu with fresh raspberries.

1 piece: 177 cal., 6g fat (4g sat. fat), 41mg chol., 80mg sod., 25g carb. (18g sugars, 0 fiber), 6g pro. Diabetic exchanges: 1 starch, ½ fat-free milk, 1 fat.