Yogurt Fruit Salad

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Recipes:	1	2	3	4	5	6
Servings:	24	48	72	96	120	144
Ingredients:
Bananas	3	6	9	12	15	18
Nonfat strawberry yogurt	24 oz.	48 oz.	72 oz.	96 oz.	120 oz.	144 oz.
Frozen sliced strawberries; slightly thawed and undrained	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Canned crushed pinepapple; in juice and undrained	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.

Assembly Directions:

Dice or mash bananas and place in a large mixing bowl. Stir in remaining ingredients.

Freezing Directions:

Spoon into paper lined muffin-tin cups and freeze at least 3 hours or until firm. Remove frozen cups and store in a plastic freezer bag in the freezer. Or use individual containers. Seal, label and freeze.

Serving Directions:

Remove paper cups and let stand 10 minutes. You want to eat these slushy and not completely thawed.

Carol’s Comments:

I microwave them for 15 seconds to soften it up when I take them out of the freezer. It makes a great afternoon snack for the kids. Try it! 

Nutritional Info: 

Per Serving: 61 Calories; trace Fat (2.2% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 17mg Sodium. 

Exchanges: 1 Fruit.

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