Ingredients 1/2 cup sugar 1 cup cottage cheese, nonfat 1 cup sour cream, nonfat 2 tablespoon dark rum 8 oz vanilla yogurt, lowfat 8 oz neufchatel cheese, package 1 1/4 cup hot water mixed with 1 tb instant espresso coffee granules 40 each ladyfingers 1/2 teaspoon cocoa, unsweetened Directions: Place first 6 ingredients in food processor with knife blade and process until smooth; set aside. Combine hot water and espresso granules in a small bowl. Split ladyfingers in half lengthwise. Quickly dip 20 of the halves, cut side down, in espresso and place, dipped side down, in the bottom of a 9-inch square baking dish. Dip 20 more ladyfinger halves, cut side down, into espresso, and arrange dipped side down, on top of the first layer. Spread 2 cups of the cheese mixture evenly over the ladyfingers. Repeat procedure with remaining ladyfinger halves, espresso, and cheese mixture. Place toothpicks in each corner and 1 in the center of tiramisu to prevent plastic wrap from sticking to cheese mixture. Cover with plastic wrap and refrigerate for 3 to 8 hours. Sprinkle with cocoa before serving. 9 servings with 7.5 g fat each.