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Mixed Fruit Tortoni
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 50.3
Total Carbs 8.9 g
Dietary Fiber 1.3 g
Sugars 6.7 g
Total Fat 1.4 g
Saturated Fat 0.7 g
Unsaturated Fat 0.2 g
Potassium 26.7 mg
Protein 1.4 g
Sodium 15.8 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Milk , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  fresh raspberries
3 each  Topping, whipped, dry mix, serving, Dream Whip
1 1/2 cup  whole milk
0 1/2 cup  Cherries, sweet, fresh
1 each  fresh apricots
0.3333 cup  fresh diced pineapple
4 tbsp  sugar
0 1/4 cup  slivered almonds
  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.

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