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Author Topic: Yogurt Fruit Snack Cups  (Read 409 times)
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« on: July 06, 2016, 05:47:06 pm »

And another recipe. We like keeping these in the freezer during the hotter months. You can adapt for whichever fruits are in season or to suit your taste. We've used peach yogurt with sliced peaches, strawberries, and bananas and a few other combinations but always come back to the original recipe. This is from "30 Day Gourmet's Big Book of Freezer Cooking". Since they are in their own paper wrappers, you just pull them out of the freezer, thaw slightly, eat, then toss the paper. No fuss, no muss. Not all of mix makes it into the freezer as John usually raids my bowl of goop before I get them all frozen.

Yogurt Fruit Snack Cups - servings 24 (or more)

3 bananas
24 oz nonfat strawberry yogurt (I just dump in the 2 lb bucket commonly found in stores)
16 oz frozen sliced strawberries, slightly thawed and UNDRAINED (or sliced fresh strawberries)
8 oz crushed pineapple UNDRAINED

Mash the bananas in a bowl. Dump in everything else and stir (remember you do not drain the fruit - it all goes in)
Line muffin pans with paper cups, ladle in the yogurt mix and freeze for at least 3 hours.
Remove cups from muffin pan and seal in labeled freezer bags then return to freezer.
To serve: Allow to thaw for 10 minutes. You want to eat these slightly slushy. You can also microwave them for 15 seconds for a quick thaw or just gnaw on them frozen.

I also like to throw in a cup or two of blueberries (either fresh or frozen). This increases the number of servings. We have tried these with plain yogurt, thus reducing the sugar but the flavor then is very much determined by the sweetness of the fruit used. I pureed strawberries once and added them to plain yogurt and they were sweet enough for us but I'm lazy so we usually just dump in the flavored stuff. Enjoy!


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