Frozen Fruit Molds Recipe

Frozen Fruit Molds Recipe photo by Taste of Home

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Our home economists filled muffin tins with mint leaves, summer fruits and tangy juices, then simply set them in the freezer to create these icy molded cups.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Frozen Fruit Molds Recipe

Prep: 25 min. + freezing

Yield: 12 Servings

25 25

Ingredients

1 can (8 ounces) unsweetened pineapple tidbits
12 fresh mint leaves
1-1/2 cups sliced bananas, divided
1-1/2 cups halved seedless red grapes
2 medium grapefruit, peeled, sectioned and chopped
1/2 cup maraschino cherries, halved
1-1/2 cups unsweetened pineapple juice
1/3 cup lime juice

Directions

Drain pineapple, reserving juice. Place a mint leaf in each of 12 jumbo muffin cups; top each with a banana slice. Divide the pineapple, grapes, grapefruit, cherries and remaining bananas among muffin cups.
In a small bowl, combine the pineapple juice, lime juice and reserved juice. Pour 1/4 cup into each muffin cup. Cover and freeze for 3 hours or until firm. Remove from the freezer 30 minutes before serving. Invert onto a baking sheet. Yield: 12 servings.

Nutritional Analysis: 1 serving equals 86 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1-1/2 fruit.

Originally published as Frozen Fruit Molds in Light & Tasty June/July 2005, p43