1. For ice molds, combine strawberries, peaches, water, orange juice, sugar, basil, lemon juice, lemon zest and ginger in (4-qt./3.8-L) Casserole. Cook, uncovered, over medium-high heat until fruit mixture comes to a boil. Reduce heat to low; cook, covered, 15 minutes. Carefully pour hot fruit mixture into Stainless (4-qt./4-L) Mixing Bowl; cool 10 minutes. Remove and discard basil.
2. Pour fruit mixture into blender container. Cover and blend until smooth; carefully stir in champagne. Pour into wells of Silicone Floral Cupcake Pan; freeze 2 hours or until firm.
3. Meanwhile, for sauce, combine raspberries, sugar and lemon juice in (1.5-qt./1.4-L) Saucepan. Cook, uncovered, over medium heat 7-9 minutes or until sauce is thickened, stirring occasionally. Carefully strain sauce using (7-in./18-cm) Strainer into Small Batter Bowl, pressing down to release juices, discard seeds. Cover and refrigerate until ready to serve.
4. To serve, drizzle sauce over serving plates; top with ice mold and garnish with strawberry halves and peach slices.

Yield: 12 servings

Nutrients per serving: (1 ice mold, about 1 tbsp sauce): Calories 90, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 21 g, Protein 1 g, Sodium 0 mg, Fiber 3 g

U.S. Diabetic Exchanges Per Serving: 1 1/2 fruit (1 1/2 carb)

Cook's Tips: If desired, 1 lb (450 g) frozen unsweetened strawberries and 10 oz (300 g) frozen unsweetened sliced peaches (about 20 slices) can be substituted for the fresh strawberries and peaches in the ice molds.

Frozen unsweetened raspberries can be substituted for the fresh raspberries in the raspberry sauce, if desired.

Ice molds can be prepared up to 24 hours in advance. Remove cupcake pan from freezer 30 minutes before serving to allow ice molds to soften to desired consistency.