RCI-DS.002.0135.001
Mixed Fruit Tortoni
Contributed by Judi M. Phelps * Serves 1
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- fresh raspberries1½ cupor frozen thawed raspberries
- envelopes diet whipped topping mix (1.3 oz each)3 unit
- low-fat milk (2%)1½ cup
- sweet cherries½ cuppitted cut into halves and divided
- apricots⅓ cuppeeled, pitted and cubed
- pineapple⅓ cuppeeled, cored and cubed
- 4 tbsp
- pistachio nuts or almonds¼ cupslivered, chopped and divided
Method
1
Finely chop the apricots and pineapple into small pieces, and gently crush the raspberries. Combine all the fruits in a bowl and stir in the sugar until well mixed.
10 minutes
2
Allow the fruit and sugar mixture to macerate at room temperature, stirring occasionally, until the sugar has fully dissolved and the fruits have released their juices.
15 minutes
3
In a separate large bowl, whip the heavy cream until it forms soft, billowy peaks. Be careful not to over-whip.
5 minutes
4
Gently fold the macerated fruit mixture into the whipped cream using a spatula, incorporating it evenly while preserving the light, airy texture of the cream.
3 minutes
5
Arrange individual paper cups or small molds on a flat tray. Spoon the fruit and cream mixture evenly into each cup, filling them nearly to the top.
5 minutes
6
Smooth the tops of each filled cup with the back of a spoon and optionally garnish with a small piece of fruit or a light sprinkle of crushed amaretti crumbs.
3 minutes
7
Place the tray of filled cups into the freezer and freeze until the tortoni are completely firm and set.
240 minutes
8
Remove the tortoni from the freezer and let them stand at room temperature for 3 to 5 minutes before serving to allow slight softening for the best texture.
5 minutes