Mixed Fruit Tortoni

Ingredients

 * -judi m. phelps
 * 1 1/2 cup fresh raspberries, or
 * frozen thawed raspberries
 * 3 env. diet whipped topping
 * -mix (1.3 oz each)
 * 1 1/2 cup low-fat milk (2%)
 * 1/2 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 tbsp sugar
 * 1/4 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 1Per 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.