Desserts 🤖 AI Generated

Pistachio Tiramisu Light: Creamy Dream, 40% Fewer Calories

Layers of cloud-like pistachio cream meet espresso-soaked ladyfingers in this Italian-inspired reimagining that slashes 230 calories without sacrificing one ounce of indulgence. Greek yogurt replaces heavy mascarpone, allulose sweetens without the crash, and crushed pistachios deliver genuine emotional satisfaction—guilt-free.

25m

Prep Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 120g non-fat Greek yogurt
✓ 2 tbsp allulose (or monk fruit blend)
✓ 1 tsp vanilla extract
✓ 1/4 tsp pistachio extract (or almond extract)
✓ 30g shelled raw pistachios (plus 10g for topping)
✓ 6 reduced-fat ladyfinger cookies (savoiardi)
✓ 80ml strong espresso, cooled to room temp
✓ 1 tbsp coffee liqueur (optional; omit for alcohol-free)
✓ Pinch of sea salt
✓ 1 tsp unsweetened cocoa powder (for dusting)
✓ 50ml low-fat Greek yogurt (for whipping)
✓ 1/2 tbsp allulose (for whipping)
✓ 1/4 tsp vanilla extract
✓ 2 tbsp finely crushed pistachios (for layer)
✓ 15ml espresso + 1 tbsp water (for dipping)

👨‍🍳 Instructions

1. Toast & Grind Pistachios: Heat 30g raw pistachios in a dry skillet over medium heat for 3–4 minutes, stirring occasionally until fragrant. Cool completely, then pulse 20g in a food processor until finely ground (not paste); reserve 10g whole for topping.

2. Make the Pistachio Cream Base: Whisk together 120g Greek yogurt, 2 tbsp allulose, 1 tsp vanilla, 1/4 tsp pistachio extract, ground pistachios, and a pinch of sea salt in a bowl until smooth and creamy. Taste and adjust sweetness if needed.

3. Whip the Mousse Layer: In a separate bowl, whisk 50ml low-fat Greek yogurt and 1/2 tbsp allulose together for 90 seconds using a hand whisk or electric mixer until it doubles in volume and becomes cloud-like. Fold in 1/4 tsp vanilla extract gently.

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4. Prepare Espresso Dipping Bath: Combine 80ml cooled espresso, 1 tbsp coffee liqueur (optional), and 1 tbsp water in a shallow bowl. Stir well. This mixture will quickly soften ladyfingers without making them soggy.

5. Assemble Bottom Layer: Working with one ladyfinger at a time, dip both sides briefly (1 second each) into the espresso bath. Lay 3 dipped ladyfingers flat in the bottom of each of two glasses or small bowls. Divide half of the pistachio cream base evenly between the two servings, spreading gently over the cookies.

6. Build Middle Layer: Sprinkle 1 tbsp crushed pistachios over the pistachio cream layer in each glass. Divide the whipped yogurt mousse evenly between servings and spread or spoon on top, creating an airy cloud effect.

7. Top & Final Assembly: Dip remaining 3 ladyfingers and layer on top of the mousse. Finish with remaining pistachio cream base spread across the top. Scatter reserved crushed pistachios and a light dusting of cocoa powder over each tiramisu.

8. Chill & Rest: Cover with plastic wrap and refrigerate for at least 2 hours (or up to 8 hours). Chilling allows flavors to meld and structure to set. Serve cold directly from the fridge.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

Fiber3g

🏷️ Tags

#light tiramisu recipe#low-calorie dessert under 350 calories#Greek yogurt pistachio mousse

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