Our fat-free rendition has none of the fat but much of the rich flavor of mascarpone cheese. In addition to using it in Chocolate Tiramisù (above), you could dollop some on our Apple Cake (following) or on fresh fruit.
- 1 cup plain nonfat yogurt
- 2 tablespoons buttermilk
Line a strainer with a coffee filter and suspend it over a glass or ceramic bowl. Empty the yogurt into the strainer and place the bowl in the refrigerator to chill and drain for 3 to 4 hours.
Remove the yogurt cheese that remains in the strainer to a mixing bowl and stir in the buttermilk. Cover with plastic wrap and set aside at room temperature for 6 hours.
Mascarpone will keep for several days in the refrigerator.
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Excerpted from 99% FAT-FREE ITALIAN COOKING by Barry Bluestein Copyright© 1999 by Bluestein/Morrissey. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.