Recipe - Lemon Berry Tiramisu

1/3 cup Frozen
pineappleorangestrawberry
juice concentrate, thawed
3 tablespoon Orange flavored liqueur or
orange juice
1 cup Light ricotta cheese
One half pack (8 oz.) 1/3lessfat cream
cheese (Neufchatel),
softened
1 cn (15.75 oz.) lemon pie
filling
2 pack (3 oz.) ladyfingers, split
1 pt (2 cups) fresh strawberries
cut or sliced up
One half pt (1 cup) fresh raspberries

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, 1 One half fruit, 1 fat or 2 One half carbohydrates, 1 fat

Note: I served this layered in a clear glass bowl, like a trifle, and it
made a nice presentation. Posted to EATL Digest by Lynne Fraser
Lynne_Fraser@BROWN.EDU on Jul 7, 1997