---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MIXED FRUIT TORTONI
 Categories: Desserts, Low-cal, Low-fat
      Yield: 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
 
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