Preparation time: 10 minutes

Chilling time: 4 to 24 hours

V

• Tiramisu

I love this Italian dessert for its decadence and creamy smoothness—not to mention that it is also no-cook and super easy. Traditional versions use shallow bowls (hard to serve from) and ladyfingers (hard to find in gluten-free form). To make things easier, I assemble the dessert in two small ramekins and use store-bought gluten-free cookies as the base. I like Pamela’s gluten-free cookies—especially the dark chocolate chunk and pecan shortbread varieties. The usual mascarpone is replaced with regular cream cheese and sour cream so you don’t have leftover mascarpone.

Makes 2 servings

• ½ cup (4 ounces) reduced-fat cream cheese or cream cheese alternative, at room temperature
• ¼ cup light sour cream or sour cream alternative, at room temperature
• 3 tablespoons granulated sugar
• 2 tablespoons milk of choice, or water
• ½ teaspoon pure vanilla extract
• 2 tablespoons brewed espresso, or 1 teaspoon instant espresso powder dissolved in 2 tablespoons hot water
• 1 tablespoon coffee liqueur, rum, or brandy (or more espresso)
• 2 (2-inch) gluten-free cookies
• 2 teaspoons unsweetened cocoa powder (either Dutch-processed or natural), for dusting
• 2 teaspoons grated bittersweet or semi-sweet chocolate, for garnish

1. Coat two 3½x1¾-inch (4-ounce) ramekins with cooking spray or lightly grease with canola oil.

2. In a small bowl, with a spatula, beat together the cream cheese, sour cream, sugar, milk, and vanilla until smooth. Spread ¼ cup evenly in each ramekin.

3. In a small, shallow bowl, combine the espresso and liqueur. Holding a cookie parallel to the espresso mixture, quickly and lightly dip in the espresso mixture only halfway and place it in a ramekin; repeat with the remaining cookie and ramekin. (If there is any espresso mixture left, drizzle it into the ramekins.) Evenly divide the remaining cream cheese mixture and spread evenly on top of each cookie with a spatula. Tap each ramekin on the countertop to settle the contents evenly. Place the cocoa in a fine-mesh sieve and gently dust on top of each ramekin.

4. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. Serve, garnished with grated chocolate.

Per serving: 400 calories; 9g protein; 21g total fat; 2g fiber; 45g carbohydrates; 35mg cholesterol; 47mg sodium