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Frozen Fruit Cups


3 bananas
24 ounces fat-free strawberry yogurt
10 ounces frozen strawberries, thawed, with their juice
8 ounces canned crushed pineapple, with the juice


  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 yogurt, strawberries with juice and pineapple with juice.
  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. 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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