my not-so fattening lemon raspberry tiramisu

How To Make my not-so fattening lemon raspberry tiramisu

• Step 1
  Combine cream cheese, sugar substitute and vanilla in large bowl.
• Step 2
  Beat with electric mixer at high speed until smooth and set aside.
• Step 3
  Combine 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.
• Step 4
  Remove from microwave, stir and set aside to cool slightly.
• Step 5
  Add gelatin mixture to cheese mixture in a mixing bowl and beat one minute.
• Step 6
  Add whipped topping and beat one minute more, scraping side of bowl until well blended and set aside.
• Step 7
  Using a small bowl, whisk together preserves, 1/4 cup water and marsala wine until well blended.
• Step 8
  Reserve 2 tablespoons of preserve mixture and set aside.
• Step 9
  Spread 1/3 cup of preserve mixture evenly over bottom of 11 X 7 inch glass baking dish.
• Step 10
  Split ladyfingers in half and place half on top of preserves in bottom of baking dish
• Step 11
  Spread 1/2 of cheese mixture evenly over ladyfingers and sprinkle 1 cup of raspberries evenly over cheese mixture.
• Step 12
  Top with remaining ladyfingers and spread remaining preserves over ladyfingers
• Step 13
  Top with remaining cheese mixture.
• Step 14
  Cover and refrigerator for at least 2 hours.
• Step 15
  Remove 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.
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