Stoberi Tee Rah Mee Soo
1/2 cup part-skim ricotta cheese (or mascarpone)
3 Tbs fat-free cream cheese (or philly cream)
2 Tbsp powdered sugar 1/2 tsp orange zest
3/4 cup lite whipped topping(or Kraft whipping cream)
2 cups strawberries, hulled and sliced (reserve some for garnish)
3 Tbs sugar
2 Tbs orange juice
3 oz ladyfinger sponges, separated
Blitz ricotta, cream cheese, confectioners sugar and orange zest. Transfer to a medium bowl and fold in whipped topping.In same food processor (no need to clean), purée 1 cup of sliced strawberries, the granulated sugar and orange juice.
Spoon the strawberry purée into a trifle bowl. Top with ladyfinger halves. Spoon a layer of purée over ladyfingers. Top with half the sliced strawberries then half the cheese mixture. Top with remaining ladyfingers. Spoon on remaining purée, berries and cheese mixture.
Cover the dish with plastic wrap and refrigerate overnight. Garnish with strawberries and orange rind.