Creole cream cheese is lower in fat than mascarpone but has the same texture without the tang of cream cheese. I have no idea where you could buy it outside New Orleans, but this website seems to think you can make it yourself -- note the ingredients are all low-fat.
My recommendation would be to use this recipe to make your cheese component and to limit the portion sizes (not to a thimble, just to something reasonable), and between those two things you could produce a low-fat serving that tasted pretty much equivalent.
I had to make TONS of mascarpone cheese for a large quantity of tiramisu a couple of years ago. The recipe is from The Professional Pastry Chef by Bo Friberg.
2 qt. heavy cream
1 tsp tartaric acid solution (recipe follows)
Using an oversized saucepan, bring the cream to a boil.
Boil over medium heat until the cream is reduced by 1/3. The cream should be bubbling, but not at a hard boil.
Remove the cream from the heat, and place immediately in an ice bath. Stir until it is cold.
Stir in the tartaric acid solution, return the saucepan to the heat, and bring the mixture to 118 degrees.
Line a strainer witha triple layer of cheesecloth. Set the strainer over a bowl or pan to catch the liquid. Pour the cream into the strainer. Refrigerate overnight.
Remove the mascarpone from the cheesecloth, and discard the liquid.
Store in the refrigerator.
If it does not thicken properly, add 1/2 tsp. of the acid solution, reheat to 118 degrees, and repeat steps 4 and 5.
Hope this helps you. Please say "no" to the cottage cheese.
re: Boccone Dolce
its just that all the baking has finally caught up and really starting to show! i definmitely don't want to sacrifice taste, but searching through the internet I read it could be done. I guess all I wanted was a mock recipe that most closely resemble it. I admit that cottage cheese was taking it a little to far! hahah
Well this is definitely not for purists but... The South Beach diet includes this daily dessert made with low fat ricotta, sugar substitute and flavourings. The basic vanilla version was somewhat reminiscent of tiramisu, and tasted pretty good... for a few days anyway, not by the end of two weeks!
Can ricotta and / or cottage cheese be food-processed or blended for a smoother texture? My friend made a lower-fat "guacomole" with processed cottage cheese that actually wasn't bad.