Fruit Slush Cups Recipe

Fruit Slush Cups Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This frosty favorite from Betty Webb of Nauvoo, Illinois is a great brunch basic or springtime snack. Pour the entire batch into one container to freeze, then scoop out single servings. Or spoon the colorful medley into individual plastic cups before freezing.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Fruit Slush Cups Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fruit Slush Cups Recipe

Prep: 10 min. + freezing

Yield: 12 Servings

10 10

Ingredients

4 cups water
1 to 1-1/2 cups sugar
3/4 cup thawed orange juice concentrate
3/4 cup thawed lemonade concentrate
3 medium firm bananas, sliced
1 can (20 ounces) unsweetened pineapple tidbits, undrained
1 can (11 ounces) mandarin oranges, drained
1/2 cup halved maraschino cherries

Directions

In a large saucepan, combine the water, sugar and concentrates. Cook and stir over medium heat until sugar is dissolved. Stir in the fruit.
Pour into a shallow 3-qt. freezer container. Cover and freeze for 8 hours or overnight. Remove from the freezer 1 hour before serving. Yield: 12 servings.

Nutritional Analysis: One serving (prepared with 1 cup sugar) equals 185 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 47 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 3 fruit.

Originally published as Fruit Slush Cups in Quick Cooking March/April 2003, p44

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.