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Frozen fruit cups

These icy treats top off a meal or can be enjoyed as a healthy snack during summer, when fruits are at their peak. Make an extra batch and freeze them until you crave them again—which won't be long!

Joni Sare
Therapeutic chef and nutrition educator, Cupertino


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Ingredients

3 cups small-chopped fruit (we used 1 cup each: strawberries, pears, peaches)
2 cups yogurt, any flavor 

Instructions

Mix fruit and yogurt together and spoon mixture into cupcake liners in a muffin tin. Freeze for 30 minutes before serving. Or, cover and freeze for up to 1 month, then let thaw at room temperature for 30 minutes before serving.

Variations:

  • Add 1 tbsp. chia seeds to mixture.
  • Fold in bite-sized pieces of shortcake or angel food cake as you mix the fruit and yogurt.
  • Top with granola, nuts or miniature chocolate chips.

Makes 12 servings

 



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