Ingredients
- 1½ cup fresh raspberries, or frozen thawed raspberries
- 3 envelopes diet whipped topping mix (1.3 oz each)
- 1½ cup low-fat milk (2%)
- ½ cup sweet cherries, pitted cut into halves and divided
- ⅓ cup apricots, peeled, pitted and cubed
- ⅓ cup pineapple, peeled, cored and cubed
- 4 tbsp sugar
- ¼ cup pistachio nuts or almonds, slivered, chopped and divided
Make it step by step
- 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 ½ 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.