Red, White and Blue Tiramisu

By carvalhohm

Ingredients

• 4 ounces light tub-style cream cheese
• 4 ounces nonfat cream cheese
• 1/3 cup low-fat ricotta cheese
• 1/4 cup light sour cream
• 1/3 cup granulated no-calorie sweetener (or 8 packets)*
• 3/4 cup light whipped topping
• 1 3/4 cups sliced strawberries
• 1/4 cup low sugar strawberry jam
• 1 3-ounce package soft ladyfingers (12 split fingers)
• 3/4 cup blueberries

Details

Servings 5
Adapted from marlenekoch.com

Preparation

Step 1

1. Set aside a 1 ½ quart rectangular baking dish.

2. In a medium mixing bowl, beat the cream cheeses, ricotta, sour cream and sweetener with and electric mixer until creamy. Fold in the light whipped topping. Set aside.

3. Place 1 ¼ cups of the strawberries and the jam into a food processor or blender. Blend until roughly pureed (small pieces of strawberry should remain).

4. Line the bottom of the baking dish with ½ of the ladyfingers. Evenly pour ½ of the strawberry puree over the berries (about ½ cup) and spread to coat all ladyfingers. Spoon ½ of the cream cheese mixture (about 1 cup) evenly over the strawberries and gently smooth. Repeat with remaining lady fingers, strawberry puree and cream cheese mixture.

5. Decoratively top tiramisu with blueberries and remaining sliced strawberries, cover, and refrigerate for at least 2 hours before serving.

*For powdered sugar. Adds 25 calories and 7 grams carbohydrate

Serves 5

Per serving:
Calories 225