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