24 ounces fat-free strawberry yogurt
10 ounces frozen strawberries, thawed, with their juice
8 ounces canned crushed pineapple, with the juice
- Line 18 muffin-tin cups with paper baking cups.
- Dice or mash bananas and place in a large mixing bowl.
- Stir in yogurt, strawberries with juice and pineapple with juice.
- 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. Before serving, remove paper cups and let stand 10 minutes.
Yields about 18 servings
Source: Loving Your Family, Feeding Their Future – The Healthy Family Guide Book (USDA)
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