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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
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