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Frozen Fruit Cupcakes

• 1 small lemon
• 2 cups buttermilk
• ½ cup sugar
• ⅛ t salt
• 2 cups assorted fresh fruit (halved strawberries, chopped peaches, chopped nectarines, blueberries, or raspberries)
• garnish: lemon leaves, halved strawberries. blueberries, raspberries, and nectarine wedges
About 3 ½ hours before serving or early in day:
1. Line twelve 2 1/2" by 1 1/4" muffin pan cups with fluted paper baking cups.
2. Into large bowl, grate peel from lemon. Add buttermilk, sugar, and salt; mix until blended. Gently stir in 1 1/4 cups fruit. Spoon mixture into muffin pan cups. Top with remaining 3/4 cup fruit (some fruit will stay above mixture for pretty color). Cover and freeze until firm, about 3 hours.
3. To serve, peel off paper baking liners from dessert. Let stand at room temperature 10 to 15 minutes to soften slightly for easier eating. Garnish each serving with lemon leaves, strawberry halves, blueberries, raspberries, and nectarine wedges.
Makes 12 servings. About 70 calories per serving.