Frozen fruit cups
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pineapple juice |
| 1 | Lemon; juice of | |
| 1 | teaspoon | Lemon rind; grated |
| ½ | cup | Sugar |
| 2 | cups | Milk |
| ⅓ | cup | Cream, whipping; whipped |
| Food coloring; (opt.) | ||
| 4 | cups | Fruit; drained, chopped fresh or canned |
Directions
Combine pineapple juice, lemon juice, lemon rind, and sugar; blend well. Add milk and mix thoroughly. Pour into freezer tray. Freeze until icy; remove from tray and beat in a chilled bowl until smooth.
Fold in whipped cream. A drop or two of food coloring may be added to give a soft tint to fruit cup.
Line 24 cupcake tins with cupcake papers. Spoon fruit into the bottom of each, and fill with whipped cream mixture. Cover with aluminum foil and freeze. To serve, peel papper from fruit cups.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94
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