Ingredients
3 bananas
3 cartons yogurt
non-fat strawberry (8 ounces each)
10 ounces strawberries
frozen
unsweetened (thawed and undrained)
8 ounces crushed pineapple
juice packed (undrained
canned)
Steps
Wash hands with soap and water.
Line 18 muffin-tin cups with paper baking cups.
Dice or mash bananas and place in a large mixing bowl.
Stir in remaining ingredients.
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 163 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 1 mg |
| Sodium | 26 mg |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Total Sugars | 31 g |
| Added Sugars included | 4 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 94 mg |
| Iron | 1 mg |
| Potassium | 461 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Frozen Fruit Cups. Recipe source: Kids a Cookin’ Kansas Family Nutrition Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.