My Not-So Fattening Lemon Raspberry Tiramisu
photo of My Not-so Fattening Lemon Raspberry Tiramisu Recipe
(8 ounce each) fat-free cream cheese, softened
sugar free substitute or equivalent of 1/4 cup sugar
pure vanilla extract
(3 ounce) sugar-free lemon flavored gelatin
thawed fat-free nondairy whipped topping
all-fruit red raspberry preserves
(3 ounce each) ladyfingers
fresh raspberries or frozen unsweetened raspberries, thawed
1Combine cream cheese, sugar substitute and vanilla in large bowl.
2Beat with electric mixer at high speed until smooth and set aside.
3Combine 1/3 cup water and gelatin in small microwavable bowl and stir and place in microwave at high for 30 seconds to 1 minute or until water is boiling and gelatin is dissolved.
4Remove from microwave, stir and set aside to cool slightly.
5Add gelatin mixture to cheese mixture in a mixing bowl and beat one minute.
6Add whipped topping and beat one minute more, scraping side of bowl until well blended and set aside.
7Using a small bowl, whisk together preserves, 1/4 cup water and marsala wine until well blended.
8Reserve 2 tablespoons of preserve mixture and set aside.
9Spread 1/3 cup of preserve mixture evenly over bottom of 11 X 7 inch glass baking dish.
10Split ladyfingers in half and place half on top of preserves in bottom of baking dish
11Spread 1/2 of cheese mixture evenly over ladyfingers and sprinkle 1 cup of raspberries evenly over cheese mixture.
12Top with remaining ladyfingers and spread remaining preserves over ladyfingers
13Top with remaining cheese mixture.
14Cover and refrigerator for at least 2 hours.
15Remove from refrigerator,uncover and cut servings sizes and place on small dish and sprinkle with remaining raspberries and drizzle with reserved 2 tablespoons of preserves mixture before serving.
About My Not-So Fattening Lemon Raspberry Tiramisu
Posted: Sat, Jan 7, 2012