Slush Fruit Cups Recipe

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I try to have some of these fruit cups in my freezer all the time so I can serve them to my family for breakfast or to unexpected company at any time of the day. The refreshing flavor and pretty color add a festive flair to any table.
TOTAL TIME: Prep: 10 min. + freezing
MAKES:20 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 20 servings

Ingredients

  • 1 can (20 ounces) crushed pineapple
  • 1 package (10 ounces) frozen strawberries in juice, thawed
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 3 firm bananas, cut into 1/4-in. slices
  • 1-1/2 cups lemon-lime soda
  • 1 cup water
  • 1 cup sugar
  • 20 paper cups (5 ounces)

Nutritional Facts

1 serving (1/2 cup) equals 113 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 29 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large bowl, mix the pineapple, strawberries, orange juice concentrate, lemonade concentrate, bananas, soda, water and sugar.
  2. Pour about 1/2 cup into each paper cup. Cover with foil and freeze until firm. Remove from freezer 15 minutes before serving. Serve in a dessert cup. Yield: 20 servings.
Editor's Note: For 10 servings, pour by 1/3 cupfuls into paper-lines muffin cups.
Originally published as Slush Fruit Cups in Cookin' Up Country Breakfasts Cookbook 1994, p86

Nutritional Facts

1 serving (1/2 cup) equals 113 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 29 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Slush Fruit Cups

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Reviewed Apr. 26, 2012

I've made these for my Sunday School class several times. They request them over and over again, and ask for the recipe. The only thing I change is that 15 minutes is not near long enough for them to get slushy. They need to be out of the freezer for about an hour prior to eating.

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