Mixed Fruit Tortoni Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
1 1/2 cup: Fresh raspberries, OR
Frozen thawed raspberries,
3 Env.: diet whipped topping mix, 1.3 oz each
1 1/2 cup: Low-fat milk, 2%
1/2 cup: Sweet cherries, pitted cut into halves and divided
1/3 cup: Apricots, peeled, pitted and cubed
1/3 cup: Pineapple, peeled, cored, and cubed
4 tbsp: Sugar,
1/4 cup: Pistachio nuts OR,
Almonds, slivered, chopped and divided
Directions:
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
Source from luhu.jp
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
Source from luhu.jp