Frozen Fruit Cups
Use your own combination of fresh, frozen or canned fruits to create this yummy dessert or snack. It's perfect for a summer day.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 fruit cup, 1/18 of recipe
61
Calories
2g
Protein
13g
Carbs
0g
Fat
1g
Fiber
10g
Sugar
28mg
Sodium
Saturated Fat 0 g · Cholesterol 1 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
bananas
3 medium
non-fat strawberry yogurt
24 ounces
strawberries, frozen, unsweetened
1 cup · thawed and undrained
crushed pineapple, juice packed
1 cup · undrained, canned
Instructions
- 1
Wash hands with soap and water.
- 2
Line 18 muffin-tin cups with paper baking cups.
- 3
Dice or mash bananas and place in a large mixing bowl.
- 4
Stir in remaining ingredients.
- 5
Spoon into muffin-tin cups and freeze at least 3 hours or until firm. Remove frozen cups and store in a plastic bag in freezer.
- 6
Before serving, remove paper cups and let stand 10 minutes.
Source: USDA MyPlate Kitchen · Kids a Cookin’ Kansas Family Nutrition Program
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