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Lemon Raspberry Tiramisu
Makes 12 servings

2 packages (8 ounces each) fat-free cream cheese, softened
6 packages artificial sweetener or equivalent of 1/4 cup sugar
1 teaspoon vanilla
1/3 cup water
1 package (0.3 ounce) sugar-free lemon-flavored gelatin
2 cups thawed frozen fat-free nondairy whipped topping
1/2 cup all-fruit red raspberry preserves
1/4 cup water
2 tablespoons marsala wine
2 packages (3 ounces each) ladyfingers
1 pint fresh raspberries or frozen unsweetened raspberries, thawed

Combine cream cheese, artificial sweetener and vanilla in large
bowl. Beat with electric mixer at high speed until smooth; set
aside. Combine water and gelatin in small microwavable bowl;
microwave at HIGH 30 seconds to 1 minute or until water is boiling
and gelatin is dissolved.

Cool slightly. Add gelatin mixture to cheese mixture; beat 1 minute.
Add whipped topping; beat 1 minute more, scraping side of bowl.
Set aside. Whisk together preserves, water and marsala in small
bowl until well blended. Reserve 2 tablespoons of preserves mixture;
set aside. Spread 1/3 cup preserves mixture evenly over bottom of
11X7-inch glass baking dish.

Split ladyfingers in half; place half in bottom of baking dish.
Spread half of cheese mixture evenly over ladyfingers; sprinkle 1
cup of raspberries evenly over cheese mixture. Top with remaining
ladyfingers; spread remaining preserves mixture over ladyfingers.
Top with remaining cheese mixture.

Cover; refrigerate for at least 2 hours. Sprinkle with remaining
raspberries and drizzle with reserved 2 tablespoons of preserves
mixture before serving.


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