Description Edit

Contributed by Judi M. Phelps

  • Serves 1

Ingredients Edit

Directions Edit

  1. Whirl raspberries in food processor or blender until smooth; strain and discard seeds.
  2. Blend whipped topping and milk in large bowl; beat at high speed until topping forms soft peaks, about 4 minutes.
  3. Fold raspberry puree into whipped topping.
  4. Reserve 12 cherry halves.
  5. Combine remaining cherries, apricots, and pineapple in small bowl; sprinkle with sugar and stir.
  6. Fold fruit into whipped topping mixture.
  7. Reserve 2 tablespoons nuts.
  8. Fold remaining nuts into whipped topping mixture.
  9. Spoon about ½ cup mixture into 12 cupcake liners; garnish tops of each with reserved cherry halves and nuts.
  10. Place cupcake liners in muffin or baking pan; freeze until firm, 6 hours or overnight.

Nutritional information Edit

Per serving:

  • calories 94 | fat 0.8g (% calories from fat 8) | cholesterol 2.3mg | sodium 31mg | protein 1.3g | carbohydrate 17.3g
  • Exchanges: fruit 1

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