---------- Recipe via Meal-Master (tm) v8.02
  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
     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
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com, juphelps@delphi.com, or