Saturday, June 27, 2009

Frozen Fruit Cups

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.

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