Mixed Fruit Tortoni
Serving Size : 12
Ingredients for prepare Mixed Fruit Tortoni
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | cups | fresh raspberries - or |
frozen thawed raspberries
mixed fruit tortoni |
| 3 | envelopes | diet whipped topping - mix (1.3 oz each) |
| 1 1/2 | cups | low-fat milk - (2%) |
| 1/2 | cup | sweet cherries - pitted cut |
halves and divided
mixed fruit tortoni |
| 1/3 | cup | apricots; peeled - pitted and |
| 1/3 | cup | pineapple; peeled - cored, and cubed |
| 4 | tablespoons | sugar |
| 1/4 | cup | pistachio nuts or |
recipe Mixed Fruit Tortoni
Whirl raspberries in food processor or blender until smooth; strain and discard
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seeds. Blend whipped topping and milk in large bowl; beat at high speed until topping
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forms soft peaks, about 4 minutes. Fold raspberry puree into whipped topping. Reserve 12 cherry halves. Combine remaining cherries, apricots,
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and pineapple in small bowl; sprinkle with sugar and stir. Fold fruit into whipped topping mixture. Reserve 2
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tablespoons nuts. Fold remaining nuts into whipped topping mixture. Spoon about 1/2 cup
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mixture into 12 cupcake liners; garnish tops of each with reserved cherry halves and nuts. Place cupcake liners in muffin
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or baking pan; freeze until firm, 6 hours or overnight. Serves 12. Source: 1,001 Low-Fat
free low fat dessert recipes
Recipes, Surrey Books. Edited by Sue Spitler.
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