Publisher Photo
Publisher Photo
With just four ingredients, it's a snap to blend together these refreshing fruit cups, assures Beth Litzenberger from Gothenburg, Nebraska. "Frozen in muffin cups for individual servings, they're a fun way to get kids to eat fruit."
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 3 medium firm bananas, sliced
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed and undrained
  • 1/4 cup chopped walnuts

Directions

Place pineapple in a blender or food processor; cover and process until smooth. Add fruit; blend well. Pour 1/3 cup each into paper- or foil-lined muffin cups; sprinkle with walnuts. Freeze for at least 2 hours. May be frozen for up to 1 month. Yield: 16 servings.
Originally published as Frosty Fruit Cups in Quick Cooking May/June 1998, p35

Nutritional Facts

1 each: 88 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit.

Popular Videos

  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 3 medium firm bananas, sliced
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed and undrained
  • 1/4 cup chopped walnuts
  1. Place pineapple in a blender or food processor; cover and process until smooth. Add fruit; blend well. Pour 1/3 cup each into paper- or foil-lined muffin cups; sprinkle with walnuts. Freeze for at least 2 hours. May be frozen for up to 1 month. Yield: 16 servings.
Originally published as Frosty Fruit Cups in Quick Cooking May/June 1998, p35

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