Lemon Raspberry Tiramisu

I discovered this amazing dessert while pregnant with Mr. E. I was diagnosed with gestational diabetes and had to follow a strict carbohydrate controlled diet. I am addicted to sweets, so I spent the last three months of my pregnancy searching for yummy {healthier} treats. This dessert has less sugar by using a Splenda substitute and still tastes wonderful! {I could shovel in just the lemon cream filling...by the spoonful in a quiet corner.} Three years later, Lemon Raspberry Tiramisu is highly requested for family gatherings.

This recipe is adapted from TLC Cooking, which uses an 11x7 inch pan. My recipe below uses a 9x13 inch pan. Be sure to visit the recipe link for nutritional information.

Let's get started!

INGREDIENTS:
3 packages (3 oz each) ladyfingers {found in the bakery/bread aisle}
1 pint fresh raspberries OR frozen, unsweetened raspberries

Lemon Cream Layer:
2 packages {8oz each} fat-free cream cheese, softened
1/4 + 1 Tbsp Splenda for baking
1 tsp vanilla
1/3 cup water
1 package {4-serving size} sugar-free lemon flavored gelatin
4 cups thawed cool whip {fat free or light}

Fruit Layer:
1 - 12 oz jar sugar free strawberry OR red raspberry preserves
1/3 cup water
2 Tbsp Marsala wine


DIRECTIONS:
1. Start by making the lemon cream filling. Combine cream cheese, sugar substitute and vanilla in large mixing bowl. Beat with electric mixer at high speed until smooth; set aside.

2. Combine water and gelatin in small microwavable bowl. Microwave on HIGH for 30- 60 seconds or until water is boiling and gelatin is dissolved. Cool slightly.

3. Add gelatin mixture to cream cheese mixture; beat 1 minute. Add whipped topping; beat 1 minute more, scraping sides of bowl. Set aside.

4. Whisk together preserves, water and marsala in small bowl until well blended. Spread 1/2 to 1 cup preserves mixture evenly over bottom of 9 x 13-inch baking dish.

5. Arrange one layer of ladyfingers {using 1.5 packages} over the fruit mixture base.

6. Spread half of lemon cream mixture evenly over ladyfingers.

7. Sprinkle raspberries evenly over cheese mixture.

8. Top with remaining ladyfingers.

9. Spread remaining preserves mixture over ladyfingers.

10. Top with remaining lemon cream mixture. Cover and refrigerate at least 2 hours. Garnish as desired.

 ENJOY this lovely {and slightly healthier} dessert!

p.s. Don't forget to stop by The BIG 100 and enter to win a Sephora gift card!