The county extension service has been offering some classes on stretching your food dollar. This week the topic was healthy snacks. We tried this recipe, and I made some at home yesterday.
3 bananas
24 oz. strawberry yogurt (I used raspberry yogurt)
10 oz. frozen strawberries, thawed, with the juice (I used raspberries)
8 oz. canned crushed pineapple, with the juice
Line 18-24 muffin tin cups with paper baking cups. (I did not use paper cups, just put the mixture directly into the tins.)
Dice or mash bananas and place in a large mixing bowl.
Stir in remaining items.
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.
No comments:
Post a Comment