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Fruit Slush Cups Recipe
Fruit Slush Cups Recipe photo by Taste of Home

Fruit Slush Cups Recipe

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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.
TOTAL TIME: Prep: 10 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 12 servings

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

Nutritional Facts

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.

Directions

  1. In a large saucepan, combine the water, sugar and concentrates. Cook and stir over medium heat until sugar is dissolved. Stir in the fruit.
  2. 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.
Originally published as Fruit Slush Cups in Quick Cooking March/April 2003, p44

Nutritional Facts

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.

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