with low-fat cottage cheese, Spekulatius cookies and fresh blueberries
6 Servings
Winterly Walnut Tiramisu
At Christmas I tried out a new dessert, which is still perfect to use the leftover Spekulatius cookies from the holidays ;). In contrast to the classic version made from mascarpone, this version is much lighter and richer in protein, since a mixture of low-fat cottage cheese and cream cheese is used and you can make it without unnecessary, additional sugar due to the flavored powder.
– Pauline
Nutrition
total:
1.459 kcal (167 g Carbs / 52 g Fat / 87 g Protein)
per serving (makes 6)
243 kcal (28 g Carbs / 9 g Fat / 15 g Protein)
total:
1.459 kcal (167 g Carbs / 52 g Fat / 87 g Protein)
per serving (makes 6)
243 kcal (28 g Carbs / 9 g Fat / 15 g Protein)
You need
- 500 g Low Fat Cottage Cheese
- 100 g Low Fat Cream Cheese
- Ginger Bread Spice
- 4 Scoops Vanilla Powder as sugar replacement
- 200 g Fresh Blueberries
- 50 g Walnuts
- 10 Spekulatius Cookies
- 2 Shots Walnut Liqueur
Here’s how to do it
- This tiramisu recipe is equally ideal for a large casserole dish or small jar glasses. I have chosen the casserole dish, because it is much faster and all guests can individually portion their dessert.
- First, line the baking dish completely with Spekulatius cookies. Then pour the walnut liqueur over them so that it can soak into the cookies.
- Then stir in the low-fat cottage cheese, cream cheese, gingerbread spice and flavor powder to make a creamy mass. At the same time, chop the walnuts and roast them briefly in a pan.
- Then pour half of the mixture into the casserole dish, spread the blueberries on top, and finally add the second half of the mixture.
- Now decorate your dessert with the roasted walnuts – done!
