my not-so fattening lemon raspberry tiramisu

How To Make my not-so fattening lemon raspberry tiramisu

• 1

  Combine cream cheese, sugar substitute and vanilla in large bowl.
• 2

  Beat with electric mixer at high speed until smooth and set aside.
• 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.
• 4

  Remove from microwave, stir and set aside to cool slightly.
• 5

  Add gelatin mixture to cheese mixture in a mixing bowl and beat one minute.
• 6

  Add whipped topping and beat one minute more, scraping side of bowl until well blended and set aside.
• 7

  Using a small bowl, whisk together preserves, 1/4 cup water and marsala wine until well blended.
• 8

  Reserve 2 tablespoons of preserve mixture and set aside.
• 9

  Spread 1/3 cup of preserve mixture evenly over bottom of 11 X 7 inch glass baking dish.
• 10

  Split ladyfingers in half and place half on top of preserves in bottom of baking dish
• 11

  Spread 1/2 of cheese mixture evenly over ladyfingers and sprinkle 1 cup of raspberries evenly over cheese mixture.
• 12

  Top with remaining ladyfingers and spread remaining preserves over ladyfingers
• 13

  Top with remaining cheese mixture.
• 14

  Cover and refrigerator for at least 2 hours.
• 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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