Fruit Cups Recipes
CHILLED FRUIT CUPS
This refreshing frozen salad is easy to assemble ahead and serve to a group at breakfast - or any time of day. It's a convenient and colorful addition to a holiday buffet. -Andrea Hawthorne, Mozeman, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cup mixture into each plastic cup. Place cups in a pan and freeze. Remove from the freezer 40-50 minutes before serving.
Nutrition Facts : Calories 141 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 1g protein.
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
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 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
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.
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.
FROZEN FRUIT CUPS
These are fun little treats that my mother used to make! Great for kids! Pop them out of the freezer for a quick treat!
Provided by HEATHERGARR
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h10m
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the sour cream, lemon juice, sugar and salt until blended. Fold in the pineapple, cherries, bananas and pecans. Pour into paper lined muffin tins. Freeze until set, then transfer to resealable freezer bags for storage.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 17.2 g, Cholesterol 11.1 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 29.9 mg, Sugar 12.7 g
SPIKED FRUIT CUP
This decidedly adult snack puts the "cocktail" back into fruit cocktail. The mix of ripe fruit and alcohol reminds us of sangria -- but eaten with a spoon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 5
Steps:
- Place fruit such as strawberries, raspberries, grapes, pears, and plums in a large bowl. Toss with sugar and basil sprigs.
- Stir in alcohol to cover fruit. Refrigerate at least 2 hours and up to 8 hours, stirring a few times.
- To serve, remove basil sprigs, stir in lime juice, and garnish with basil leaves.
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.
CREAMY FROZEN FRUIT CUPS
I love to prepare these cool, fluffy fruit cups to give a refreshing boost to many meals. They've been well received at family gatherings and summer barbecues. There's no last-minute fuss since you make them well in advance. -Karen Hatcher, St. Amant, Louisiana
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 15m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 orange segments for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges. , Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired.
Nutrition Facts : Calories 161 calories, Fat 9g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 39mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
FROYO FRUIT CUPS RECIPE BY TASTY
Here's what you need: blueberry, raspberry, vanilla greek yogurt
Provided by Betsy Carter
Categories Desserts
Yield 12 cups
Number Of Ingredients 3
Steps:
- Arrange 12 cupcake liners in a muffin tin.
- Using a spoon, dollop two tablespoons of yogurt into the bottom of each liner.
- Top with blueberries and raspberries.
- Freeze for at least two hours.
- Remove cupcake liners before serving.
- Enjoy!
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