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."
Recommended: 35 Treats Quick Enough to Make on a Weeknight
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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