Individual servings of this rosy-orange fruit blend are a refreshing and attractive part of brunch. Freeze the salad in disposable clear plastic glasses or use cupcake liners to set in sauce dishes or sherbet glasses. -Patricia Throlson, Clear Lake, Minnesota.
Frozen Fruit Cups Recipe photo by Taste of Home
Frozen Fruit Cups
Frozen Fruit Cups Recipe photo by Taste of Home
Frozen Fruit Cups
Prep Time
10 min
Yield
10 servings
Ingredients
- 2 cans (20 ounces each) crushed pineapple, undrained
- 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
- 1 can (20 ounces) fruit cocktail, undrained
- 1 can (12 ounces) frozen orange juice concentrate, thawed
- 3/4 cup thawed lemonade concentrate
- 6 medium firm bananas, cubed
Directions
- In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving.
Nutrition Facts
3/4 cup: 259 calories, 1g fat (0 saturated fat), 0 cholesterol, 7mg sodium, 64g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 4 fruit.