Mixed fruit tortoni

12 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
1½ cup Fresh raspberries, OR
Frozen thawed raspberries
3 Env. diet whipped topping mix (1.3 oz each)
1½ cup Low-fat milk (2%)
½ cup Sweet cherries; pitted cut into halves and divided
⅓ cup Apricots; peeled, pitted and cubed
⅓ cup Pineapple; peeled, cored, and cubed
4 tablespoons Sugar
¼ cup Pistachio nuts OR
Almonds; slivered, chopped and divided

Directions

Whirl raspberries in food processor or blender until smooth; strain and discard seeds. Blend whipped topping and milk in large bowl; beat at high speed until topping forms soft peaks, about 4 minutes.

Fold raspberry puree into whipped topping.

Reserve 12 cherry halves. Combine remaining cherries, apricots, and pineapple in small bowl; sprinkle with sugar and stir. Fold fruit into whipped topping mixture. Reserve 2 tablespoons nuts. Fold remaining nuts into whipped topping mixture.

Spoon about ½ cup mixture into 12 cupcake liners; garnish tops of each with reserved cherry halves and nuts. Place cupcake liners in muffin or baking pan; freeze until firm, 6 hours or overnight. Serves 12.

Per serving: Calories 94, fat ⅘ gm (% calories from fat 8), cholesterol 2.3 mg, sodium 31 mg, protein 1.3 gm, carbohydrate 17.3 gm. Exchanges: fruit 1.0.

Source: 1,001 Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.

Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

Related recipes