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 mins
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.