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Frozen Fruit Cups Recipe

Frozen Fruit Cups Recipe photo by Taste of Home

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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.

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Diabetic Friendly

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Frozen Fruit Cups Recipe

Prep: 10 min. + freezing

Yield: 10 Servings

10 10

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. Yield: 10 servings.

Nutritional Analysis: One 3/4-cup serving (prepared with unsweetened pineapple and fruit cocktail in light syrup) equals 259 calories, 1 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 64 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 4 fruit.

Originally published as Frozen Fruit Cups in Taste of Home April/May 1998, p31

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Frozen Fruit Cups

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Reviewed on Sep. 27, 2011 by burb265

I made this for my church group and everyone wanted the recipe. They keep well in the freezer for a few weeks. My husband loves them.

Reviewed on May. 30, 2010 by GirlofGod93

Yummy! These cups were easy to make, and are perfect for healthy summer snacks. They were a little tart (I used generic lemonade), so I added a little bit of sugar. Will definately make these again!