Source: dLife

Low-fat version of a classic Italian fruit and cream cake.

Servings

1.5 cup fresh raspberries
3 Topping, whipped, dry mix, serving, Dream Whip
1.5 cup whole milk
0.5 cup Cherries, sweet, fresh , pitted and halved, divided
1 fresh apricots , pitted, peeled and cubed
0.33 cup fresh diced pineapple
4 tbsp sugar
0.25 cup slivered almonds , divided (or chopped pistachios)

1 NOTE: This recipe must be frozen at least 6 hours.
2 In food processor or blender, add raspberries and pulse until smooth. Strain to remove seeds.
3 Using electric hand mixer, beat whipped topping and milk to form soft peaks, about 4 minutes. Gently mix raspberry puree into whipped topping.
4 Set aside 12 cherry halves.
5 In small bowl, toss remaining cherries, apricots, pineapple, sugar and 2 tablespoons slivered almonds. Add to bowl with whipped topping.
6 Place paper liners in cupcake tin. Divide filling between 12 cupcakes. Top each with cherry half and sprinkle with almonds.
7 Freeze at least 6 hours or overnight.