Pages

Tuesday, July 16, 2013

Breakfast {Or Snack} Time: Frozen Fruit Cups


Are you looking for a quick, make-ahead light breakfast or maybe just a tasty snack to have on hand for the kiddos {or yourself!}?
If so, this recipe is for you!
I found this recipe years ago in an old Midwest Living magazine my mom sent me.
The nice thing is that it works no matter where you are in the world ~ just as long as fruit grows there!

Favorite Frozen Fruit Cup

Simple Syrup:
2 c. sugar
1 c. water

In a medium saucepan, combine sugar and water.
Bring to boiling over medium heat, stirring until sugar is dissolved.
Boil gently, uncovered, for 2 minutes more.
Remove from heat, cool until warm.
Meanwhile, line twenty-four muffin cups with cupcake papers or silicon cupcake liners; set aside.

Fruit:
1 can diced pineapple, drained
1 small package frozen sliced strawberries, partially thawed
1 can apricot halves, drained and chopped
4 bananas, sliced
           OR
whatever fresh/frozen/canned fruit you have!
I often use fresh pineapple, papaya, oranges, and bananas.
Whatever you think will taste good together probably will!

In a large bowl, combine fruit.
Pour warm syrup over fruit, tossing gently.
Spoon fruit mixture into prepared cups, filling each almost full.
Cover with plastic wrap; freeze at least 4 hours or overnight.
To serve, let fruit cup stand at room temperature 10 minutes {or less if you live in a hot climate!}

Enjoy!

1 comment:

  1. This sounds wonderful! While we've been in South Africa and Kenya for the passed 3 months, I've totally enjoyed ALL the fresh fruits available. Will be back in the USA in a week-- this will be fun to make when family visits. The tropical fruits won't be quite as good but still we'll enjoy!Am looking forward to some blueberries and strawberries!

    ReplyDelete

We appreciate you taking the time to stop and leave a comment, but please remember to be kind!