Tangelo Tiramisu Recipe
- 6 Minneola tangelos
- 1/3 cup sugar
- 1/3 cup fat-free cream cheese, softened
- 1/4 cup mascarpone cheese
- 1 (3 ounce) package ladyfingers
- Remove peel and white pith from tangelos and cut sections from membranes. Place sections in medium bowl. Squeeze juice from membranes into small bowl.
- Beat sugar, cream cheese, and mascarpone until smooth in medium bowl.
- Split ladyfingers lengthwise in half. Pour half of the tangelo juice into pie plate or shallow dish. Dip flat sides of half of the ladyfingers into juice. Arrange flat-side up in 8″ x 8″ baking dish. Spread half of the cheese mixture over top and cover with half of the tangelo sections. Repeat with remaining juice, ladyfingers (place flat-side down on fruit), cheese mixture, and fruit. Cover with plastic wrap and chill 2 to 24 hours to allow flavors to blend.
