Yield: 12 Servings
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS |
1½ cup | Fresh raspberries, OR |
\N \N | Frozen thawed raspberries |
3 \N | Env. 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 tablespoons | Sugar |
¼ cup | Pistachio nuts OR |
\N \N | 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 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 12.
Per serving: Calories 94, fat ⅘ 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@..., juphelps@..., or jphelps@...