Frozen Fruit Cups


Frozen Fruit Cups

USDA Mixing Bowl
What could be cooler and healthier than frozen fruit and yogurt? Make these with any fruit combination for a winning summer treat!
Prep Time 10 minutes
Course Snack
Cuisine American
Servings 18
Calories 60 kcal


  • 3 bananas
  • 3 cups nonfat strawberry yogurt
  • 1-1/4 cup frozen sliced strawberries, thawed and undrained
  • 1 can (8-ounces) crushed pineapple in 100% juice, undrained


  • Line 10 muffin tin cups with muffin paper cups, or use popsicle molds.
  • Dice or mash bananas and place in a large mixing bowl.
  • Stir in remaining ingredients.
  • Spoon into muffin tin cups and cover with foil. Insert popsicle sticks into the center of each cup through the foil and freeze for at least 3 hours or until firm. Remove frozen cups and store in a plastic bag in freezer. If using molds, follow manufacturer instructions.
  • Before serving, remove paper cups and let stand 10 minutes.


Smart Shopping Tips
  • Buy berries in season when they are cheap and freeze for later. Wash berries and remove the green top from strawberries. Dry gently and place in a single layer on a baking sheet to freeze. When frozen, place berries in a freezer container or plastic bag.
  • Canned fruits may contain a lot of sugar. Read the label and choose fruits canned with water or 100% juice.
  • Flavored yogurt may contain sugar. Compare labels and choose the variety with the least amount.
Cooking & Serving Tips:
  • Try any combination of fruits, including blueberries, oranges or peaches.
  • Any 100% fruit juice can be used.
  • Regular or Greek yogurt may be used. Greek yogurt is thicker, more tangy and has more protein.
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