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Frozen Fruit Cups

Frozen Fruit Cups

93 Ratings
93 Ratings
Recipe Image
Makes: 18 servings
Total Cost: $$$$

Use your own combination of fresh, frozen or canned fruits to create this yummy dessert or snack. It's perfect for a summer day.

Ingredients

  • 3 bananas
  • 3 cartons yogurt, non-fat strawberry (8 ounces each)
  • 10 ounces strawberries, frozen (thawed and undrained)
  • 8 ounces crushed pineapple (undrained, canned)

Directions

1. Line 18 muffin-tin cups with paper baking cups.

2. Dice or mash bananas and place in a large mixing bowl.

3. Stir in remaining ingredients.

4. 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.

5. Before serving, remove paper cups and let stand 10 minutes.

Notes

Watch how to make this kid-friendly recipe(link is external) on YouTube.

Source:

Kansas Family Nutrition Program, Kids a Cookin’

Nutrition Information

Serving Size: 1 fruit cup, 1/18 of recipe
Nutrients Amount
Total Calories 67
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 1 mg
Sodium 23 mg
Carbohydrates 15 g
Dietary Fiber 1 g
Total Sugars 12 g
Added Sugars included 4 g
Protein 2 g
Vitamin D 0 mcg
Calcium 63 mg
Iron 0 mg
Potassium 183 mg
N/A - data is not available
Nutrients Amount
Total Calories 67
Total Fat 0 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 1 mg
Carbohydrates 15 g
Dietary Fiber 1 g
Total Sugars 12 g
Added Sugars included 4 g
Protein 2 g
Minerals
Calcium 63 mg
Potassium 183 mg
Sodium 23 mg
Copper 39 mcg
Iron 0 mg
Magnesium 15 mg
Phosphorus 52 mg
Selenium 3 mcg
Zinc 0 mg
Vitamins
Vitamin A 2 mcg RAE
Vitamin B6 0.1 mg
Vitamin B12 0.2 mcg
Vitamin C 10 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 1 mcg
Folate 11 mcg DFE
Thiamin 0 mg
Riboflavin 0.1 mg
Niacin 0 mg
Choline 10 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Fruits 1/4 cups

Write a review

Most people do not have 18 cup baking tins. Most people have 12 cup pans. We plan to use the recipe but will revise for 12 or 24 servings
01/11/06
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