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Frozen Fruit Cups Recipe

Frozen Fruit Cups Recipe

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.
TOTAL TIME: Prep: 10 min. + freezing YIELD:10 servings


  • 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


  • 1. 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 Facts

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.