From the Pantry Butler kitchen
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. USDA MyPlate Kitchen — Kids a Cookin’ — Kansas Family Nutrition Program (public domain), via myplate.food
Ingredients
- 3 medium bananas
- 24 ounces non-fat strawberry yogurt
- 1 cup strawberries, frozen, unsweetened — thawed and undrained
- 1 cup crushed pineapple, juice packed — undrained, canned
Method
- Wash hands with soap and water.
- Line 18 muffin-tin cups with paper baking cups.
- Dice or mash bananas and place in a large mixing bowl.
- Stir in remaining ingredients.
- 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.
- Before serving, remove paper cups and let stand 10 minutes.
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