Frozen Fruit Cups
1 package (8 ounces) fat-free cream cheese
1 cup fat-free sour cream
2 1/2 teaspoons EqualÂ® for Recipes
or 8 packets EqualÂ® sweetener
2-3 teaspoons lemon juice
1 cup coarsely chopped fresh or canned peaches
1 cup fresh or frozen blueberries
1 cup fresh or unsweetened frozen raspberries or halved or quartered strawberries
1 cup cubed fresh or canned pineapple in juice
1 can (11 ounces) Mandarin orange segments, drained
12 pecan halves, optional
EqualÂ® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Beat cream cheese, sour cream, EqualÂ® and lemon juice in medium bowl until smooth; gently mix in fruit.
Spoon mixture into 12 paper-lined muffin cups, or spread in baking dish, 10x6 inches. Garnish with pecan halves and additional fruit, if desired.
Freeze until firm, 6 to 8 hours. Let stand at room temperature until slightly softened, 10 to 15 minutes, before serving.
If made in a 10 x 6 inch baking dish; cut into squares and serve on lettuce-lined plates as a salad, or on plates with a pureed strawberry or raspberry sauce for dessert.
The fruit mixture can be spooned into hollowed-out orange halves and frozen. Cut thin slice from bottom of orange halves so they will stand; place in muffin tins to freeze.
Yield: Makes 12 servings.
Each serving provides:
Protein 5 g
Total Carbohydrates 14 g
Total Fat 0 g
Cholesterol 3 mg
Sodium 130 mg
Food Exchanges: 1 fruit
64% calorie reduction from traditional recipe