Recipe - Mixed Fruit Tortoni

JUDI M. PHELPS
1 One half cup Fresh raspberries, OR
Frozen thawed raspberries
3 Env. diet whipped topping
mix (1.3 ounce each)
1 One half cup Lowfat milk (2%)
One half cup Sweet cherries; pitted cut
into halves and divided
1/3 cup Apricots; peeled, pitted and
cubed
1/3 cup Pineapple; peeled, cored,
and cubed
4 tablespoon Sugar
One fourth cup Pistachio nuts OR
Almonds; slivered, chopped
and divided

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 One half 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 0.8 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 LowFat Recipes, Surrey Books. Edited by Sue Spitler.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini