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Title: Mixed Fruit Tortoni
Categories: Dessert Diet Lowfat
Yield: 12 Servings
| 1 1/2 | c | Fresh raspberries, OR |
| Frozen thawed raspberries | ||
| 3 | Env. diet whipped topping mix (1.3 oz each) | |
| 1 1/2 | c | Low-fat milk (2%) |
| 1/2 | c | Sweet cherries; pitted cut into halves and divided |
| 1/3 | c | Apricots; peeled, pitted and cubed |
| 1/3 | c | Pineapple; peeled, cored, and cubed |
| 4 | tb | Sugar |
| 1/4 | c | 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 1/2 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 Low-Fat 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: Jphelps@shell.Portal.Com (Judi Madate: 20 Jan 1996 01:32:28 Gmt
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