Mixed Fruit Tortoni

Description
Contributed by Judi M. Phelps
 * Serves 1

Ingredients

 * 1½ cup fresh raspberries, or frozen thawed raspberries
 * 3 envelopes 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 tbsp sugar
 * ¼ cup pistachio nuts or almonds, slivered, chopped and divided

Directions

 * 1) Whirl raspberries in food processor or blender until smooth; strain and discard seeds.
 * 2) Blend whipped topping and milk in large bowl; beat at high speed until topping forms soft peaks, about 4 minutes.
 * 3) Fold raspberry puree into whipped topping.
 * 4) Reserve 12 cherry halves.
 * 5) Combine remaining cherries, apricots, and pineapple in small bowl; sprinkle with sugar and stir.
 * 6) Fold fruit into whipped topping mixture.
 * 7) Reserve 2 tablespoons nuts.
 * 8) Fold remaining nuts into whipped topping mixture.
 * 9) Spoon about ½ cup mixture into 12 cupcake liners; garnish tops of each with reserved cherry halves and nuts.
 * 10) Place cupcake liners in muffin or baking pan; freeze until firm, 6 hours or overnight.

Nutritional information
Per serving:
 * calories 94 | fat 0.8g (% calories from fat 8) | cholesterol 2.3mg | sodium 31mg | protein 1.3g | carbohydrate 17.3g
 * Exchanges: fruit 1