Frozen Fruit Cups Recipe - Cooking Index
Frozen Fruit Cups Recipe - Cooking Index
If made in a 10 by 6-inch baking dish, cut into squares and serve on lettuce-lined plates as a salad, or on plates with a pureed strawberry or raspberry sauce for dessert. The fruit mixture can be spooned into hollowed-out orange halves and frozen. Cut thin slice from bottom of orange halves so they will stand; place in muffin tins to freeze.
Type: Fruit| 1 | Fat-free cream cheese - (8 oz) | |
| 1 cup | 237ml | Fat-free sour cream |
| 2 1/2 teaspoons | 12ml | Equal for Recipes |
| = (or 8 packets Equal sweetener | ||
| Or 1/3 cup Equal Spoonful) | ||
| 2 teaspoons | 10ml | Lemon juice - (to 3) |
| 1 cup | 146g / 5.1oz | Coarsely-chopped fresh or canned peaches |
| 1 cup | 237ml | Fresh or frozen blueberries |
| 1 cup | 237ml | Fresh or unsweetened frozen raspberries |
| = (or halved or quartered strawberries | ||
| 1 cup | 237ml | Cubed fresh or canned pineapple in juice |
| 1 | Mandarin orange segments - (11 oz) - drained | |
| 12 | Pecan halves - (optional) |
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth; gently mix in fruit.
Spoon mixture into 12 paper-lined muffin cups, or spread in baking dish, 10 by 6 inches. Garnish with pecan halves and additional fruit, if desired. Freeze until firm, 6 to 8 hours. Let stand at room temperature until slightly softened, 10 to 15 minutes, before serving.
This recipe yields 12 servings. Serving size: 1 fruit cup.
Exchanges Per Serving: 1 Fruit, 1 Very Lean Meat.
Nutrition Facts: Calories 75; Total Fat 0g; Cholesterol 3mg; Sodium 130mg; Carbohydrate 14g; Protein 5g.
Source:
American Diabetes Association at http://www.diabetes.org
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