FROZEN FRUIT CUPS
It is very safe to say that I am addicted to making fruit cups. We eat them every morning for breakfast, and I am constantly trying new combinations of fruit. This is my latest- my favorite so far.
Provided by Munchkin Mama
Categories Breakfast
Time 30m
Yield 16 1-cup servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a very large bowl.
- Freeze in 1-cup increments.
- Thaw slightly before serving, to a slushy consistency.
FRUIT CUPS
These are just awesome! I love to make them up and freeze them for breakfast or a quick snack. For kid-sized servings, use 5-oz cups and fill them with 1/2 c. of the fruit mixture (yield 24 1/2-cup servings). For a larger serving, freeze in 9-oz cups (yield 12 1-cup servings). If using the larger cup, you need to remove them about 15 minutes before serving. FYI, in my freezer I timed the 9-oz cup and it took 1 hour for it to be slushy and 2 hours to be completely frozen. Dont worry if you taste it before freezing and the mixture is a little bit tart, the flavors mellow after freezing. Great for once-a-month cooking. Enjoy!
Provided by Munchkin Mama
Categories Breakfast
Time 2h15m
Yield 12 9-oz cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Without draining any of the fruit, combine all ingredients in a large bowl. Mix well.
- Spoon by the cupful into 9 oz. cups and freeze until firm. (Package in plastic airtight bags or cover with plastic wrap for long-term storage).
- Remove from freezer about 15 minutes prior to serving. I like to serve them when they are slushy but still frozen.
EASY BREAKFAST YOGURT AND FRUIT CUPS
These easy make-ahead breakfast yogurt cups with home-made fruit compote are perfect for grab-and-go breakfasts on busy mornings.
Provided by Alida Ryder
Categories Breakfast Gluten free Healthy Healthy snack Snack Vegetarian
Time 20m
Number Of Ingredients 12
Steps:
- To make the compote, simply place the fruit, sweetener and lemon/lime juice (and vanilla if you're making the strawberry compote) in a saucepan and bring to a simmer. Simmer for 10-15 minutes or until the fruit has broken down and the compote has thickened slightly. Keep in mind that it will continue to thicken as it cools.
- Remove the compote from the heat and allow to cool.
- Layer with the Greek yogurt in sealable jars/containers and place in the fridge for up to 5 days.
Nutrition Facts : ServingSize 1 yogurt and fruit cup, Calories 101 kcal, Carbohydrate 17 g, Protein 8 g, Cholesterol 3 mg, Sodium 28 mg, Fiber 2 g, Sugar 12 g
HOMEMADE FRUIT CUPS
Making your own homemade fruit cups is really easy. You can now enjoy a healthy version of the store-bought kind made with real fruit!
Provided by MOMables
Yield 4
Number Of Ingredients 2
Steps:
- Divide the fruit into four water-tight, lidded lunch containers.
- Fill each container with enough lemonade to almost cover the fruit. You might need more liquid, depending on the container size.
- Close the lid, and give it a quick shake to coat all the fruit with the lemonade.
FRUIT CUPS
Fruit cups, these are lovely and are perfect for Valentines Day, a baby shower, a kids birthday party or any special event.
Provided by Ester Perez
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Set out 21 small plastic cups. (9 fluid ounce cups)
- Layer the bottom of the cups with blueberries.
- Divide the grapes among the cups and reserve 21 grapes for later.
- Make the watermelon balls with a small melon baller. See visual tutorial on post above. Divide among the cups.
- Cut out 21 hearts from the honeydew melon.
- Stick a toothpick into the grape and place melon heart on top of toothpick. Stick the toothpick into a watermelon. Make sure the watermelon is nestled in the center so it is balanced. Repeat with remaining hearts and grapes.
Nutrition Facts : ServingSize 1 cup, Calories 238 calories, Sugar 48.8 g, Sodium 10.1 mg, Fat 1.2 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 60.1 g, Fiber 3.9 g, Protein 4.5 g, Cholesterol 0 mg
TORTILLA-FRUIT CUPS
Create a delicious and lovely presentation with this Tortilla-Fruit Cups recipe. This recipe features fresh peaches, raspberries and blueberries.
Provided by My Food and Family
Categories Home
Time 37m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Toss fruit with 1 Tbsp. sugar. Refrigerate until ready to use.
- Combine cinnamon and remaining sugar. Spray tortillas with cooking spray; sprinkle with cinnamon sugar. Gently press tortillas, sugared sides up, into 6 muffin pan cups.
- Bake 10 to 12 min. or until crisp. Remove from muffin pan to wire racks; cool completely.
- Fill tortilla cups with COOL WHIP and fruit mixture just before serving.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
FROZEN FRUIT CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 12 to 14 fruit cups
Number Of Ingredients 7
Steps:
- Combine the peaches, oranges, pineapple, fruit cocktail, bananas, juice concentrate and lemon juice in a bowl and mix until combined. Place in small disposable plastic cups and cover with plastic wrap or foil. Freeze until firm. Remove from the freezer 45 minutes to 1 hour before serving to thaw.
EASY FRUIT CUPS
Transform diced fruit into delicious homemade fruit cups that rival store-bought in terms of flavor and cost. You can make more cups or less, according to your preference.
Provided by Amy Palanjian
Categories Snack
Time 10m
Number Of Ingredients 2
Steps:
- Gather a few small storage containers. (The ones I use are 4 ounces.)
- Fill about 3/4 with the diced fruit.
- Add lemonade just to cover. Stir gently to make sure the fruit is coated.
- Secure lids and serve or store in the fridge.
Nutrition Facts : ServingSize 0.5 cup, Calories 62 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 13 g, UnsaturatedFat 2 g
RED, WHITE, AND BLUE FRUIT CUPS
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.
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