Lemon berry tiramisu

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Frozen pineapple-orange-strawberry juice concentrate, thawed
3 tablespoons Orange flavored liqueur or orange juice
1 cup Light ricotta cheese
½ pack (8 oz.) 1/3-less-fat cream cheese (Neufchatel), softened
1 can (15.75 oz.) lemon pie filling
2 packs (3 oz.) ladyfingers, split
1 pint (2 cups) fresh strawberries sliced
½ pint (1 cup) fresh raspberries

Directions

I treated myself to the May/June volume of *Fast and Healthy* magazine, one of those smaller format type that can be found at the checkout counter, published by Pillsbury. This recipe and another that will follow both came from that volume and were very favorably received at a recent party, especially given their lower fat content.

Prep time: 25 minutes

1. In small bowl, combine juice concentrate and liqueur; blend well. Set aside.

2. In large bowl with electric mixer, beat ricotta cheese and cream cheese at medium speed until smooth. Add pie filling; beat until well blended and fluffy, scraping sides of bowl occasionally.

3. Line bottom of 12x8 inch (2 quart) baking dish with half of ladyfingers, cut side up. Brush ladyfingers with half of juice concentrate mixture.

Spread half of lemon filling evenly over ladyfingers. Top with half each of strawberries and raspberries. Repeat layers. Refrigerate until serving time. Store in refrigerator. 12 servings.

Calories: 210 (1/12th of recipe) Calories from fat: 50 Dietary exchanges: 1 starch, 1½ fruit, 1 fat or 2 ½ carbohydrates, 1 fat Note: I served this layered in a clear glass bowl, like a trifle, and it made a nice presentation. Posted to EAT-L Digest by Lynne Fraser <Lynne_Fraser@...> on Jul 7, 1997

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