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Frosty Fruit Cups Recipe

With just four ingredients, it's a snap to blend together these refreshing fruit cups, assures Beth Litzenberger from Gothenburg, Nebraska. "Frozen in muffin cups for individual servings, they're a fun way to get kids to eat fruit."

This recipe is:

Quick

Diabetic Friendly

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Frosty Fruit Cups Recipe

Prep: 5 min. + freezing

Yield: 16 Servings

5 5

Ingredients

2 cans (8 ounces each) crushed pineapple, undrained
3 medium firm bananas, sliced
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed and undrained
1/4 cup chopped walnuts

Directions

Place pineapple in a blender or food processor; cover and process until smooth. Add fruit; blend well. Pour 1/3 cup each into paper- or foil-lined muffin cups; sprinkle with walnuts. Freeze for at least 2 hours. May be frozen for up to 1 month. Yield: 16 servings.

Nutritional Analysis: One serving equals 79 calories, 1 mg sodium, 0 cholesterol, 18 gm carbohydrate, 1 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 fruit.

Originally published as Frosty Fruit Cups in Quick Cooking May/June 1998, p35