One of these days the weather is going to turn warm and sunny and we are all going to be busting out of the house to enjoy gardening, walking, biking, soccer, picnics, and much more. When that time comes, I won’t want to spend time in the kitchen. I’m prepared with plans for some 15 minute meals plus meals in the freezer I can just thaw and serve.
A fruit salad, like our Frozen Fruit Cups, is great this time of year because berries are in season. I usually double or triple the Frozen Fruit Cup recipe, serve it for a meal, and freeze what is left in muffin cups. It tastes very fresh plus it’s low in calories.
The only thing tricky about this recipe is remembering when to get it out of the freezer. You want it to be slightly frozen when you serve it.
Frozen Fruit Cups
Serving Size: ½ cup | Servings: 6
2 cups fresh strawberries, sliced
1 medium to large banana, sliced (about 6 ounces)
2 kiwi, sliced
2 teaspoons sugar
1. Mix strawberries with sugar in a bowl. Let sit 20-30 minutes while strawberries make juice.
2. Peel and slice banana and kiwi, add to strawberries.
3. Scoop ½ cup of the mixture into each of six muffin cups lined with paper.
4. Freeze. Remove from freezer about 20-30 minutes before serving.
• 2 cups sliced frozen strawberries can be used and may be less expensive in the winter.
• Freeze ahead. Store fruit cups in a plastic freezer container. They will keep several weeks in the freezer.
• Use other fruits your family enjoys such as mango or melon.
• Fruit cups can be made in small cups, custard cups, or small bowls.