Tiramisu

Since these egg whites are not cooked, use salmonella-negative powdered egg whites (available in the baking section of many supermarkets) for food safety. To get the most volume when you beat the egg whites, make sure the stainless steel bowl and the beaters are very clean and completely dry.

Makes 8 servings

1/4 cup cooled brewed decaffeinated espresso or strong decaffeinated black coffee

12 ladyfinger biscuits (3" long)

1/2 cup lukewarm water (105-115o F)

2 tablespoons + 2 teaspoons powdered egg whites

1 1/3 cups nonfat ricotta cheese

1/3 cup fat-free egg substitute

1/2 cup mascarpone cheese

2 tablespoons granulated sugar

2 teaspoons unsweetened cocoa powder

Pour the espresso into a wide shallow bowl. Dip each biscuit into the espresso and place in a single layer in an 8" square glass or ceramic baking dish; set aside. In a clean large stainless steel bowl, combine the lukewarm water and powdered egg whites; stir slowly, 3-4 minutes, until dissolved. With an electric mixer with dry beaters, beat at medium- high speed, 5-7 minutes, until stiff peaks form. In a large bowl, beat together the ricotta, egg substitute, mascarpone and sugar. Gently fold in the beaten whites; pour over the ladyfingers. Cover and refrigerate 6-8 hours. Just before serving, sprinkle with the cocoa. Divide evenly among 8 plates and serve.

SERVING (3/4 CUP) PROVIDES: 1 Protein, 95 Optional Calories.

PER SERVING: 182 Calories, 8 g Total Fat, 0 g Saturated Fat, 80 mg Cholesterol, 117 mg Sodium, 15 g Total Carbohydrate, 0 g Dietary Fiber, 10 g Protein, 213 mg Calcium

Recipe from Weight Watchers Slim Ways Italian