Frozen Fruit Molds Recipe
Frozen Fruit Molds Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our home economists filled muffin tins with mint leaves, summer fruits and tangy juices, then simply set them in the freezer to create these icy molded cups.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 1 can (8 ounces) unsweetened pineapple tidbits
  • 12 fresh mint leaves
  • 1-1/2 cups sliced bananas, divided
  • 1-1/2 cups halved seedless red grapes
  • 2 medium grapefruit, peeled, sectioned and chopped
  • 1/2 cup maraschino cherries, halved
  • 1-1/2 cups unsweetened pineapple juice
  • 1/3 cup lime juice

Directions

Drain pineapple, reserving juice. Place a mint leaf in each of 12 jumbo muffin cups; top each with a banana slice. Divide the pineapple, grapes, grapefruit, cherries and remaining bananas among muffin cups.
In a small bowl, combine the pineapple juice, lime juice and reserved juice. Pour 1/4 cup into each muffin cup. Cover and freeze for 3 hours or until firm. Remove from the freezer 30 minutes before serving. Invert onto a baking sheet. Yield: 12 servings.
Originally published as Frozen Fruit Molds in Light & Tasty June/July 2005, p43

Nutritional Facts

3/4 cup: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit.

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  • 1 can (8 ounces) unsweetened pineapple tidbits
  • 12 fresh mint leaves
  • 1-1/2 cups sliced bananas, divided
  • 1-1/2 cups halved seedless red grapes
  • 2 medium grapefruit, peeled, sectioned and chopped
  • 1/2 cup maraschino cherries, halved
  • 1-1/2 cups unsweetened pineapple juice
  • 1/3 cup lime juice
  1. Drain pineapple, reserving juice. Place a mint leaf in each of 12 jumbo muffin cups; top each with a banana slice. Divide the pineapple, grapes, grapefruit, cherries and remaining bananas among muffin cups.
  2. In a small bowl, combine the pineapple juice, lime juice and reserved juice. Pour 1/4 cup into each muffin cup. Cover and freeze for 3 hours or until firm. Remove from the freezer 30 minutes before serving. Invert onto a baking sheet. Yield: 12 servings.
Originally published as Frozen Fruit Molds in Light & Tasty June/July 2005, p43

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