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
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.
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
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.
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
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.
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
FROZEN FRUIT CUPS
Individual servings of this rosy-orange fruit blend are a refreshing and attractive part of brunch. Freeze the salad in disposable clear plastic glasses or use cupcake liners to set in sauce dishes or sherbet glasses. -Patricia Throlson, Clear Lake, Minnesota.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving.
Nutrition Facts : Calories 259 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
BREAKFAST GRANOLA CUPS
These little delights will be the star of any brunch gathering! You can substitute applesauce for mashed bananas, if desired. Use your favorite yogurt to fill the cups and top with fresh fruit of your choice!
Provided by The Gruntled Gourmand
Categories Main Dish Recipes
Time 1h45m
Yield 6
Number Of Ingredients 8
Steps:
- Spray 6 muffin cups with cooking spray.
- Whisk banana, honey, and almond extract together in a bowl until smooth. Whisk oats, cinnamon, and salt together in another bowl. Stir oat mixture into banana mixture until evenly mixed. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove muffin cups from refrigerator and press each firmly into the base and sides of the muffin cups again.
- Bake in the preheated oven until set and fragrant, 10 to 12 minutes. Press sides of granola cup into the muffin cup again with a spoon. Let cool for 20 minutes before removing from muffin cups. Fill each cooled cup with yogurt.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 34 g, Cholesterol 7.4 mg, Fat 3.1 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 184.3 mg, Sugar 21.5 g
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!
TROPICAL FRUIT CUP
When apple and orange slices get old, toss together a bowl of this exotic fruit combo.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- Halve kiwis and scoop out flesh; slice. In a bowl, peel mango and cut into chunks. Toss kiwis and mango with honey.
Nutrition Facts : Calories 146 g, Fat 1 g, Fiber 4 g, Protein 1 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.
FRUIT JELLO CUPS
I'd like to preface this recipe by saying that I am posting Recipe #249803 too. I prefer it even though we are not vegans, but certainly gelatin is easier to find than the ingredient used to 'set' in the vegan recipe. I make either recipe depending upon what I have available to substitute for the store bought fruit Jello cups. It's easy and much more affordable. I like to use those mini-ziplock containers with the lid because they are perfect in size and can stack in the fridge. You could also save a few pudding, jello or applesauce containers and just use foil to cover. You will need 8 for this recipe. This recipe is easy enough that the kids can help too (just take care with the boiling liquid) and each cup has two servings of fruit! For my bigger kids (4 and older)I like to drop my soft gummy vitamin(s) in before setting in fridge to gel. My kids call them the "treats" in the middle! You can customize this for smaller kids by pureeing the fruit (puree the vitamin too!) before adding to the cups. I love being sneaky!
Provided by Caryn Dalton
Categories Lunch/Snacks
Time 1h8m
Yield 7 individual cups, 7 serving(s)
Number Of Ingredients 8
Steps:
- If using fresh fruit, clean and peel hard skinned fruits (apples, bananas, pears, oranges, etc, melons, etc) and cut into small chunks. Use your choice of anti-browning agent and sprinkle, then toss to coat well the cut fruit. Set aside.
- Boil fruit juice and sugar in a microwave safe container in the microwave until boiling. don't allow to much liquid to be lost to steam. Cover in microwave if you can. Stir well, making sure all sugar has dissolved. If using Splenda, do not add at this point.
- Meanwhile, open can of fruit and drain juices into a separate medium sized non metal bowl.
- Pour drained juices into a measuring cup, add Splenda and fill to 1 cup mark with fruit juice of your choice (remember, no real pineapple or kiwi juice.artificial flavoring is ok).
- In the non metal bowl you already used, pour boiling fruit juice mixture and sprinkle gelatin in slowly while stirring until gelatin is dissolved.
- Line up your cups and pour mixture to about half (using the cups I mentioned above). When all mixture is poured in, add 1 tiny drop to each container you want to color and mix with a spoon. The extreme colors are very bright/dark and I think the pink and green/yellow turn out the prettiest with the fruit. Don't use big drops or you wont be able to see the fruit as well. Sometimes I split one drop between two by putting one drop in one container and then pouring the mixture back and forth in the separate containers till desired color is achieved. The regular food coloring has nice Christmas colors. The kids love this part!
- After you are happy with your colors, add about 2 TB of the chunked fruit to your cups. It will sink to the bottom and raise the level of the gelatin to within 1/4" of the top.
- Cover and chill about 1 hour.
- Feel free to use different kinds of juice and fruit. Each container has about 2 servings of fruit. This makes a firm set.if you prefer a softer set, add 1/8 cup more cold fruit juice.
Nutrition Facts : Calories 62.7, Fat 0.1, Sodium 5.6, Carbohydrate 13.8, Fiber 1.1, Protein 2.5
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