Tuesday, March 20, 2012

Frozen Fruit Cups

Serving Size: 1/18 of recipe
Yield: 18 servings

3 bananas, mashed 24 ounces yogurt, non-fat strawberry flavored (or plain) 10 ounces strawberries, frozen, thawed, undrained
1 can (8 ounces) crushed pineapple, undrained

1. Line muffin tin(s) cups with paper baking cups (18 total).
2. In a large mixing bowl, add mashed bananas, yogurt, strawberries,
and pineapple.
3. Spoon into muffin tin and freeze at least 3 hours or until firm.
5. Remove frozen cups and store in a plastic bag in the freezer.
6. Before serving, remove paper cups.

Source: SNAP-Ed Connection

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