Does anyone have a good recipe for lemon raspberry tiramisu?!


Question: Lemon Raspberry Tiramisu

Ingredients:

2 packages (8 ounces each) fat-free cream cheese, softened
6 packages artificial sweetener or equivalent of 1/4 cup sugar
1 teaspoon vanilla
1/3 cup water
1 package (0.3 ounce) sugar-free lemon-flavored gelatin
2 cups thawed fat-free nondairy whipped topping
1/2 cup all-fruit red raspberry preserves
1/4 cup water
2 tablespoons marsala wine
2 packages (3 ounces each) ladyfingers
1 pint fresh raspberries or frozen unsweetened raspberries, thawed


Instructions:


Combine cream cheese, artificial sweetener and vanilla in large bowl. Beat with electric mixer at high speed until smooth; set aside.
Combine water and gelatin in small microwavable bowl; microwave at HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly.

Add gelatin mixture to cheese mixture; beat 1 minute. Add whipped topping; beat 1 minute more, scraping side of bowl. Set aside.

Whisk together preserves, water and marsala in small bowl until well blended. Reserve 2 tablespoons of preserves mixture; set aside. Spread 1/3 cup preserves mixture evenly over bottom of 11X7-inch glass baking dish.

Split ladyfingers in half; place half in bottom of baking dish. Spread half of cheese mixture evenly over ladyfingers; sprinkle 1 cup of raspberries evenly over cheese mixture. Top with remaining ladyfingers; spread remaining preserves mixture over ladyfingers. Top with remaining cheese mixture. Cover; refrigerate for at least 2 hours. Sprinkle with remaining raspberries and drizzle with reserved 2 tablespoons of preserves mixture before serving.


Yield: Makes 12 servings.
3 POINTS per serving


Nutrition information:
Calories 158, Total Fat 1 g, Sat. Fat 1 g, Protein 7 g, Carbohydrates 26 g, Cholesterol 52 mg, Sodium 272 mg Dietary Fiber 1 g


Answers: Lemon Raspberry Tiramisu

Ingredients:

2 packages (8 ounces each) fat-free cream cheese, softened
6 packages artificial sweetener or equivalent of 1/4 cup sugar
1 teaspoon vanilla
1/3 cup water
1 package (0.3 ounce) sugar-free lemon-flavored gelatin
2 cups thawed fat-free nondairy whipped topping
1/2 cup all-fruit red raspberry preserves
1/4 cup water
2 tablespoons marsala wine
2 packages (3 ounces each) ladyfingers
1 pint fresh raspberries or frozen unsweetened raspberries, thawed


Instructions:


Combine cream cheese, artificial sweetener and vanilla in large bowl. Beat with electric mixer at high speed until smooth; set aside.
Combine water and gelatin in small microwavable bowl; microwave at HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly.

Add gelatin mixture to cheese mixture; beat 1 minute. Add whipped topping; beat 1 minute more, scraping side of bowl. Set aside.

Whisk together preserves, water and marsala in small bowl until well blended. Reserve 2 tablespoons of preserves mixture; set aside. Spread 1/3 cup preserves mixture evenly over bottom of 11X7-inch glass baking dish.

Split ladyfingers in half; place half in bottom of baking dish. Spread half of cheese mixture evenly over ladyfingers; sprinkle 1 cup of raspberries evenly over cheese mixture. Top with remaining ladyfingers; spread remaining preserves mixture over ladyfingers. Top with remaining cheese mixture. Cover; refrigerate for at least 2 hours. Sprinkle with remaining raspberries and drizzle with reserved 2 tablespoons of preserves mixture before serving.


Yield: Makes 12 servings.
3 POINTS per serving


Nutrition information:
Calories 158, Total Fat 1 g, Sat. Fat 1 g, Protein 7 g, Carbohydrates 26 g, Cholesterol 52 mg, Sodium 272 mg Dietary Fiber 1 g

TIRAMISU

1 c. sugar
1/2 c. Marsala wine
6 lg. egg yolks
1 lb. mascarpone cheese, room temperature
1 1/2 c. hot water
5 tsp. instant espresso powder or instant coffee powder
1/2 c. Kahlua liqueur
1 1/2 (7 1/2 oz.) pkgs. about Champagne biscuits (ladyfinger type cookies)
1 oz. semisweet chocolate, grated

Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of boiling water and whisk constantly until candy thermometer registers 170 degrees about 4 minutes. Remove from over water. Gradually whisk in mascarpone.
Combine 1 1/2 cups hot water and espresso powder in medium bowl; stir to dissolve. Mix in liqueur. Dip 1 biscuit briefly into espresso mixture, turning to coat. Place flat side facing up in bottom of 9 inch diameter springform pan. Repeat with enough biscuits to cover bottom of pan. Pour half of mascarpone mixture over. Dip more biscuits in espresso mixture and arrange atop mascarpone mixture in pan, covering completely. Pour remaining mascarpone mixture over. Sprinkle with chocolate. Refrigerate until firm, at least 4 hours or overnight. Run small sharp knife around pan sides to loosen. Release pan sides. Cut tiramisu into wedges and serve.

Italian cream cheese available at Italian markets and some specialty foods stores. If unavailable, blend 1 pound cream cheese with 1/2 cup whipping cream. 8 servings.

sounds yummy .. but no recipe .. sry

here's one I found for you....sounds both easy and yummy...good luck
http://recipes.howstuffworks.com/lemon-r...

This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.

I would use this and add homemade lemon curd...


White Chocolate Tiramisu with Berries


3/4 cup Grand Marnier -- approximately
1/3 cup granulated white sugar
28 ounces (4 packages) ladyfingers

FILLING:
12 ounces white chocolate -- chopped
1/2 cup whipping cream
1 1/2 pounds light cream cheese or marscapone
6 tablespoons nonfat sour cream
6 tablespoons granulated white sugar
2 teaspoons vanilla
3 pints fresh berries, strawberries, blueberries,
or raspberries -- cleaned
(strawberries sliced); a mixture of these
is pretty

For a 10-serving scale use a 10-inch springform pan.

Melt chocolate with whipping cream in small heavy saucepan over low heat. Stir until smooth. Cool mixture to room temperature.

In bowl, whisk cream cheese with sour cream and chocolate mixture. Set aside.

Pour Grand Marnier into a shallow bowl. Pour first measure of sugar onto a small plate. Trim a ladyfinger to height of the rim of a springform pan. Quickly dip the cookie into the liqueur, turning to coat lightly. Dip one side into sugar. Place cookie rounded side up with the sugared side against the side of the pan. Repeat with as many ladyfingers as needed to cover sides of pan. For bottom of pan, dip cookies in Grand Marnier only, omitting sugar. Trim to fit.

Spoon half of the cheese and chocolate mixture into pan, smooth the top. Sprinkle with half of the mixed berries. Top with more dipped ladyfingers, covering berries completely and trimming to fit. Follow with remaining cheese mixture. Top dessert with remaining berries. Cover; chill at least 6 hours, or overnight. Release pan sides and transfer cake to a serving platter. Garnish with white chocolate curls, if desired.
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NOTES : Reduced fat version of cool, creamy tiramisu lightened with white chocolate and fresh berries.





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