Mixed Fruit Tortoni Recipe - Cooking Index
1 1/2 cups | 355ml | Fresh raspberries - or |
Frozen thawed raspberries | ||
3 | Diet whipped topping - mix (1.3 oz each) | |
1 1/2 cups | 355ml | Low-fat milk - (2%) |
1/2 cup | 31g / 1.1oz | Sweet cherries - pitted cut |
Halves and divided | ||
1/3 cup | 78ml | Apricots; peeled - pitted and |
1/3 cup | 78ml | Pineapple; peeled - cored, and cubed |
4 tablespoons | 60ml | Sugar |
1/4 cup | 59ml | Pistachio nuts or |
Almonds; slivered - chopped | ||
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.
Source:
1,001 Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.
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