FRUIT SLUSH CUPS

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Fruit Slush Cups image

This frosty favorite from Betty Webb of Nauvoo, Illinois is a great brunch basic or springtime snack. Pour the entire batch into one container to freeze, then scoop out single servings. Or spoon the colorful medley into individual plastic cups before freezing.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8

4 cups water
1 to 1-1/2 cups sugar
3/4 cup thawed orange juice concentrate
3/4 cup thawed lemonade concentrate
3 medium firm bananas, sliced
1 can (20 ounces) unsweetened pineapple tidbits, undrained
1 can (11 ounces) mandarin oranges, drained
1/2 cup halved maraschino cherries

Steps:

  • In a large saucepan, combine the water, sugar and concentrates. Cook and stir over medium heat until sugar is dissolved. Stir in the fruit. , Pour into a shallow 3-qt. freezer container. Cover and freeze for 8 hours or overnight. Remove from the freezer 1 hour before serving.

Nutrition Facts : Calories 185 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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