• 1 cup heavy cream
• 1/4 lb. cream cheese, room temperature
• 1/2 tsp. vanilla extract
• 1/3 cup confectioner's sugar
• 1/4 tsp. orange zest
• 1/4 tsp. lemon zest
• 12 Italian-style packaged ladyfingers, each 1x4 inch
• 1/2 cup raspberry or strawberry jelly
• 1/4 cup orange juice
• 2 cups Driscoll's strawberries, quartered or halved
• 2 cups Driscoll's blueberries
• 2 cups Driscoll's raspberries
• 2 Tbs. toasted chopped walnuts, almonds, or pecans

Whip cream until distinct peaks form. Refrigerate while preparing cream cheese mixture.

Beat cream cheese with its following four ingredients at high speed until it is very smooth and light in texture, about 3-4 minutes.

Stir half of the whipped cream into the cream cheese mixture. Fold in the remaining whipped cream and refrigerate this mixture while preparing the next stage.

Place 1/3 cup jelly and the orange juice in a shallow, medium (6 inch) skillet over low heat. Heat gently. Whisk to smooth out the mixture. When smooth and hot, turn off the heat. Put half the ladyfingers in the skillet and roll them in the liquid on both sides 3 times, or until they just begin to soften. Remove from the skillet and line them up on a small cookie sheet with their long edges touching one another to form a 4x6 inch flat rectangle.

Spread half of the cream mixture on top of the ladyfinger rectangle. Scatter half of the three kinds of berries over the cream.

If jelly - OJ liquid has cooled, re-warm and repeat the rolling process with the remaining ladyfingers. Place these ladyfingers on top of the berries in the same fashion as the bottom ladyfingers. Long edges touching. Gently press the top ladyfingers on to the berries. You now have a rectangle loaf.

Spoon the remaining cream mixture on to the top ladyfingers and spread the mixture very thickly over the top. With the same cream, cover the sides thinly -- just to cover. Arrange the remaining berries attractively on the top cream. Refrigerate at least 10-12 hours before serving.

To Serve: Melt 2 Tbs. jelly over low heat and brush the melted jelly (or dab with teaspoon) over the berries. Press the chopped nuts onto the sides of the torte. Slice and serve.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 346, fat 19.1g, 48% calories from fat, cholesterol 117mg, protein 4.8g, carbohydrates 41.9g, fiber 4.4g, sugar 35.5g, sodium 87mg, diet points 8.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.8, Bread: 0.0, Lean meat: 0.2, Fat: 3.6, Sugar: 1.9, Very lean meat protein: 0.1

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