Today I’m sharing one of my favorite gluten-free, refined sugar-free, healthy desserts with you – it ranks right up there with my Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts, which says a lot.
I saw a recipe for blueberry tiramisu in the August edition of Good Housekeeping and was immediately determined to make it sugar-free and gluten-free. This is my kind of dessert because it’s got a little cake, lots of fruit, and is topped with greek yogurt instead of whipped cream. Absolutely delicious and easy on the waistline.
I wasn’t willing to stand in the kitchen and pipe ladyfingers. It just takes too long and there’s so much to wash afterward. So, I spent a couple of days figuring out how to make the perfect ladyfingers, sugar-free and gluten-free, with as little effort as possible.
I also bought fat-free, 2%, and whole milk greek yogurt to find out which one I liked the best. The fat free was way too tangy and not very pleasing at all. The 2% (Fage brand) and whole milk (Greek Gods brand) yogurts were so similar in taste – both had creamy, rich textures and a fresh, slightly tangy taste one expexts from yogurt. They’re both delicious. I used the 2% greek yougurt to top my tiramisu. (Please note: Using a regular yogurt in this recipe won’t work because it has too much water in it. You’d need to strain it first using cheese cloth or a coffee filter.)
I love the way the different textures play off of each other – the cake, some soaked with blueberries, some not. The sweet blueberry sauce itself has some berries that are cooked and some still fresh. And the creamy, slightly sweet, slightly tangy yogurt topping adds a level of sophistication you can’t get with whipped cream.
The best part about this dessert is that you can make it ahead of time, let it sit overnight, or even two days and it will still taste great. In fact, it tastes even better. I was worried that the cake might do the usual gluten-free dried out thing but it the blueberry sauce and the yogurt keep it moist.
For a gluten-free tiramisu with more traditional flavors, visit Carol at Simply…Gluten-Free!
You can find more great food at:
- What Can I Eat That’s Gluten-Free at The Gluten-Free Homemaker
- Real Food Wednesday hosted by Cheeseslave
This recipe was adapted from Good Housekeeping, August 2009 edition.
- 4 eggs, separated
- 1/3 cup agave nectar
- 1 teaspoon fresh squeezed lemon juice
- ¾ cup All-Purpose gluten-free flour blend
- 1/8 teaspoon salt
- ½ cup fresh squeezed orange juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh squeezed lemon juice
- ¼ cup agave nectar
- 3 cups blueberries, divided
- 1 container (17.6 oz) Greek Yogurt (I used 2%)
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon agave nectar
- Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Use a tiny bit of oil between parchment paper and bottom of pan to hold it in place. Do not grease parchment paper or pan – this will cause your ladyfingers to deflate when you remove them from the oven.
- Mix egg yolks and half of agave in a large bowl on medium-high speed with an electric mixer until the yolks turn light yellow and thicken, 4 – 5 minutes. Put egg whites in a medium sized-bowl and beat on medium high until they develop billowy mounds. Add remaining agave and lemon juice. Beat until soft, not stiff, peaks form.
- Take ¼ of egg whites and stir into egg yolks. Once they are incorporated, fold remaining egg whites into egg yolk mixture. Do not stir.
- Put gluten-free flour blend and salt in a sifter. Sift flour into egg mixture in three additions, gently folding flour into eggs after each addition. Turn batter into prepared pan. Then run a knife through it to remove any large air bubbles, just like you would do if you were marbling a cake or brownies.
- Bake for 18 -22 minutes, until a toothpick tests clean. Cool on a wire rack for 10 minutes then run a thin spatula or knife between the cake and the pan, remove ladyfingers from the pan and let them finish cooling. Once they’ve cooled completely, slice into 1×3 inch fingers.
- In a medium saucepan, combine orange juice, lemon zest, lemon juice, and agave. Add 1 ½ cups blueberries and heat over medium heat until blueberries begin to release their juices and burst, about 5 minutes. Remove from heat, transfer to a medium bowl, and let cool slightly. Remove ½ cup of sauce without any berries and set aside. Stir in 1 ½ cups fresh blueberries. Set aside.
- Put greek yogurt, lemon juice, lemon zest, and agave in a medium bowl and mix well with an electric mixer on medium speed.
- Layer half of lady fingers in a 3 quart dish. Brush with half of reserved blueberry sauce. Spread blueberry mixture evenly over ladyfingers. Layer remaining ladyfingers on top of blueberry mixture. Brush with remaining blueberry sauce. Spread yogurt topping over ladyfingers. For best results, let this dessert sit overnight before serving. Top with remaining ¾ cup of blueberries before serving.
Feel free to use frozen blueberries for the sauce and top with fresh berries.