Frozen Fruit Cups

By | September 29, 2014
Frozen Fruit Cups
Yields 18
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  1. 3 bananas
  2. 24 ounces fat-free strawberry yogurt
  3. 10 ounces frozen strawberries thawed, with the juice
  4. 8 ounces canned, crushed pineapple, with the juice
  1. Line 18 muffin-tin cups with paper baking cups.
  2. Dice or mash bananas and place in a large mixing bowl.
  3. Stir in remaining ingredients.
  4. 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.
  5. Before serving, remove paper cups and let stand 10 minutes.
Food $ense Tip
  1. Before freezing, insert a popsicle stick into each cup to make a fun summer snack on the go!
  2. Don’t have a muffin tin? Try using small plastic cups or Dixie cups instead!
Adapted from USDA's Food Stamp Nutrition Connection
Adapted from USDA's Food Stamp Nutrition Connection
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