| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Desserts, Low-cal, Low-fat | 12 | Servings | |
INGREDIENTS
| -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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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