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.
Frozen Fruit Cups
Frozen Fruit Cups
Prep Time
10 min
Yield
10 servings
Ingredients
- 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
Directions
- 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.
Nutrition Facts
3/4 cup: 259 calories, 1g fat (0 saturated fat), 0 cholesterol, 7mg sodium, 64g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 4 fruit.
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