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Frozen Fruit Cups

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Frozen Fruit Cups
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Frozen Fruit Cups
En Español

Fivestar Rating
(104 votes)
Recipe Total Cost
  • Makes: 18 servings

Use your own combination of fresh, frozen or canned fruits to create this yummy dessert or snack. It's perfect for a summer day.

Ingredients

  • 3 bananas
  • 3 cartons yogurt, non-fat strawberry (8 ounces each)
  • 10 ounces strawberries, frozen (thawed and undrained)
  • 8 ounces crushed pineapple (undrained, canned)

Directions

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.

Notes

Watch how to make this kid-friendly recipe(link is external) on YouTube.

Source:

Kansas Family Nutrition Program, Kids a Cookin’

Nutrition Information

Serving Size: 1 fruit cup, 1/18 of recipe
Nutrients Amount
Total Calories 67
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 1 mg
Sodium 23 mg
Carbohydrates 15 g
Dietary Fiber 1 g
Total Sugars 12 g
Added Sugars included 4 g
Protein 2 g
Vitamin D 0 mcg
Calcium 63 mg
Iron 0 mg
Potassium 183 mg
N/A - data is not available
Nutrients Amount
Total Calories 67
Total Fat 0 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 1 mg
Carbohydrates 15 g
Dietary Fiber 1 g
Total Sugars 12 g
Added Sugars included 4 g
Protein 2 g
Minerals
Calcium 63 mg
Potassium 183 mg
Sodium 23 mg
Copper 39 mcg
Iron 0 mg
Magnesium 15 mg
Phosphorus 52 mg
Selenium 3 mcg
Zinc 0 mg
Vitamins
Vitamin A 2 mcg RAE
Vitamin B6 0.1 mg
Vitamin B12 0.2 mcg
Vitamin C 10 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 1 mcg
Folate 11 mcg DFE
Thiamin 0 mg
Riboflavin 0.1 mg
Niacin 0 mg
Choline 10 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Fruits
1/4 cups

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Most people do not have 18 cup baking tins. Most people have 12 cup pans. We plan to use the recipe but will revise for 12 or 24 servings