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

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 T. of preserves mixture; set aside. Spread 1/3 C. 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 C. 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 T. of preserves mixture before serving.

Yield: 12 servings
Calories: 158
Fat: 1g
Fiber: 1g