Strawberry Tiramisu

Yield: 12 servings

Ingredients

• 2 (8 ounce) packages Neufchatel 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

Instructions

1. In large mixer bowl, beat Neufchatel cheese and powdered sugar until well blended.
2. Gradually fold in whipped topping to blend. In small bowl, combine coffee and liqueur, if desired.
3. 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.
4. Spoon 1/3 cup coffee mixture evenly over ladyfingers.
5. Top with one-third of the cheese mixture (about one cup), spread evenly.
6. Layer one-third of the strawberries (1 rounded cup) over cheese.
7. Repeat layers two more times, ending with cheese and reserving remaining strawberries.
8. Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours.
9. To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa.
10. Serve immediately.

Nutrition

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

Attribution

Recipe and photo used with permission from: California Strawberry Commission