• Ali (Whole Life Nutrition)

    posted on August 12, 2009 at 1:39 pm

    Yum! I think you should write some sort of gluten-free, sugar-free dessert book!!! This sounds amazing. What is your GF flour blend? I like the new site…looks fantastic! -Ali :)

    [Reply]

    Amy Reply:

    You’re so sweet…I just might do that! I forgot to link my GF flour blend – thanks for catching that. (I usually forget…) but it’s 1 c. sweet rice, 1 c. sorghum, 2/3 c. cornstarch, 1/3 c. tapioca flour, and 1 t. xanthan gum. It’s a great blend and, so far, subs 1:1 in glutenoid recipes.

    [Reply]

  • Heather @CeliacFamily

    posted on August 12, 2009 at 3:06 pm

    Wow. This looks incredibly delicious and picture perfect! I love that you used Greek yogurt. It is my new favorite product to buy at the store.

    [Reply]

    Amy Reply:

    I love greek yogurt, too. It’s got such a grounded richness to it that’s completely versatile. I’m having lots of fun with it in the kitchen. :)

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  • Linda

    posted on August 12, 2009 at 3:36 pm

    Wow Amy, that looks wonderful. At first I thought making lady fingers sounded very tedious because I pictured making them individually. Baking them in a large pan and then cutting them into fingers makes is sound so much easier. Thanks for sharing a great recipe.

    [Reply]

    Amy Reply:

    Yes, who wants to stand in the kitchen and pipe little cookies?? It’s a little too time consuming for me. :) So glad that you like it!

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  • Stacy (w/ Fage)

    posted on August 12, 2009 at 4:53 pm

    Amy – thanks so much for sharing the yummy recipe! We’re so glad that you enjoy the ridiculously thick texture of FAGE yogurt. Its great to incorporate in recipes or eat as a simple daily indulgence. Let us know if we can send you some coupons for your next recipe.

    [Reply]

    Amy Reply:

    Hi Stacy – Yes, I do love FAGE yogurt. :) I am looking forward to using those coupons, too. This is a fabulous yogurt to use in recipes. I especially love that I can get it in 2% or whole milk. I can’t get 2% anywhere else.

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  • Amy

    posted on August 12, 2009 at 9:14 pm

    Oh wow! I’m so glad to find your site and this recipe. I love tiramisu and this seems like a much better option than the usual!!

    [Reply]

    Amy Reply:

    Hi Amy! Welcome! So glad that you stopped by and said hello. :)

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  • Gina (Gluten-free Gourmand)

    posted on August 13, 2009 at 12:30 am

    This looks amazing Amy! What beautiful pictures!

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  • Jenn AKA The Leftover Queen

    posted on August 13, 2009 at 8:55 am

    Sounds delicious, and I LOVE blueberries!

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  • katherine

    posted on June 30, 2010 at 12:32 pm

    Wow what a great healthy recipe! Is it possible for me to substitute whole wheat flour instead of gluten free flour? Please let me know :-)

    Katherine from PA

    [Reply]

    Amy Reply:

    @katherine, I don’t know – I don’t use whole wheat flour. You can most certainly try it and see how it works out. I’d love to know the result if you do.

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  • Melanie

    posted on November 5, 2010 at 3:25 pm

    It look so good. I can wait to try it and I love your post. I’m all new to this and I would like to know the meanning of c.; T. and t.

    [Reply]

    Amy Reply:

    @Melanie, c. means cups, T means tablespoons, t. means teaspoons.

    Hugs, Melanie!
    Amy

    [Reply]

  • Debbie Ingham

    posted on December 22, 2010 at 9:31 am

    The blueberry tiramisu looks scrumptious. My problem is the dairy. Is their any chance that I could use a soy product? (i.e.)soy yogurt, soy whipped topping. Will either of these be too watery? Thank you, and god bless.

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  • Selina@ Creative Juices Decor

    posted on January 30, 2011 at 6:07 pm

    Hi Amy! I just made this today!!! It was delish (I’m sure letting it sit till tomorrow, if it lasts that long, will be even better. :-)

    [Reply]

    Amy Reply:

    @Selina@ Creative Juices Decor, Loved seeing your pictures of the dish! You have such a talent for making things look great.

    Hugs,
    Amy

    [Reply]

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