Recipe of Mixed Fruit Tortoni - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: MIXED FRUIT TORTONI
Categories : Desserts, Low-cal, Low-fat
Serving size: 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. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com -----