---------- Recipe via Meal-Master (tm) v8.02
Title: MIXED FRUIT TORTONI
Categories: Desserts, Low-cal, Low-fat
Yield: 12 servings
-JUDI M. PHELPS
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.
[email protected],
[email protected], or
[email protected]
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