1/2 cup raspberry liquor or Pomegranate Juice (Low Sugar Brand)
1/3 cup Splenda for Baking
8 oz. mascarpone cheese
1 Cup Heavy Whipping Cream (Low Fat if you Can Find IT)
1 10-12 Oz. Pound Cake or Lady Fingers
8 Inch Square Dish
2 Mixing Bowls
Stir berries, liquor and 2 tablespoons of the Splenda. Let rest for 30 minutes.
Beat mascarpone, cream, and remaining Splenda until soft peaks form
Cut half of Pound cake into slices to fit in a single layer on the bottom of an 8 Inch Square Dish. Stir berries, spoon half over pound cake slices. Spoon half of the cream mixture over the berries and spread. Repeat this in layers.
Cover & Promptly Refrigerate for 30 Minutes. Serve & Then Promptly Refrigerate any leftovers.