Frozen fruit cupcakes

 
                           Frozen Fruit Cupcakes
 
 Recipe By     : Good Housekkeeping Book of Desserts/  p. 257
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Sweet Endings- Fruit Desserts    Low Calorie
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      small         lemon
    2      cups          buttermilk
      1/2  cup           sugar
      1/8  teaspoon      salt
    2      cups          assorted fresh fruit
 					
                         GARNISH:
                         Lemon leaves, halved strawberries,
                         blueberries, raspberries and
                         nectarine wedges
 
 IMPORTANT NOTE:
 Begin about 3 -1/2 hours before serving or prepare a day ahead.
 
 Line (twelve) 2-1/2-inch muffin pan cups with fluted paper baking cups. Into a
 large bowl, grate peel from lemon. Add buttermilk, sugar and salt. With wire
 whisk; mix til blended. Gently stir in 1-1/4 cups fruit. Spoon mixture into
 paper baking cups. Top with remaining 3/4 cup fruit. Some fruit will stay
 above mixture for pretty color.)
 
 Cover; freeze til firm, about 3 hours. Peel off paper baking cups from
 dessert.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : *Use a wide variety of fruits such as halved strawberries, chopped
 peaches, chopped nectarines, blueberries or raspberries.
 
 **I have not made this dessert, however, the presentation is EXQUISITE in the
 cookbook!