Side & Salad
Yogurt Fruit Salad
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
24 |
48 |
72 |
96 |
120 |
144 |
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Ingredients: |
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Bananas |
3 |
6 |
9 |
12 |
15 |
18 |
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Nonfat strawberry yogurt |
24 oz. |
48 oz. |
72 oz. |
96 oz. |
120 oz. |
144 oz. |
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Frozen sliced strawberries; slightly thawed and undrained |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
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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.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.