Frozen Fruit Cups



  • 3 bananas
  • 24 ounces yogurt, nonfat strawberry
  • 10 ounces strawberries, frozen – thawed and un-drained
  • 8 ounces un-drained, canned crushed pineapple


  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.

Yields: 18 servings
Serving Size: ½ cup

Nutrition Information per Serving:
Calories:  50
Total Fat: 0g
Cholesterol: 0mg
Sodium: 25mg
Total Carbohydrate: 12g
Fiber: 1g
Sugar: 8g
Protein: 2g


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