Strawberry Tiramisu recipe

Source: California Strawberry Commission

2 (8 ounce) packages Neufch�tel cheese, softened
3/4 cup confectioners sugar
1 (8 ounce) container frozen light whipped topping, defrosted
1 cup strong coffee, at room temperature
3 tablespoons coffee-flavored liqueur (optional)
1 1/2 pint baskets California strawberries
    (18 ounce total), stemmed and sliced
24 ladyfingers, split in half
2 teaspoons unsweetened cocoa powder

In large mixer bowl, beat Neufch�tel cheese and powdered sugar until well blended.

Gradually fold in whipped topping to blend. In small bowl, combine coffee and liqueur, if desired.

Line an 8-inch square glass baking dish with enough ladyfinger halves to cover bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish.

Spoon 1/3 cup coffee mixture evenly over ladyfingers.

Top with one-third of the cheese mixture (about one cup), spread evenly.

Layer one-third of the strawberries (1 rounded cup) over cheese.

Repeat layers two more times, ending with cheese and reserving remaining strawberries.

Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours.

To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately.

Yield: Makes 12 servings.

Nutritional Information: 250 calories; 13 g fat; 105 mg cholesterol; 200 mg sodium; 28 g carbohydrate; 1 g fiber; 7 g protein