-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.
Yields
12 Servings