Nov 012003
 
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Fresh fruits may be added to your liking. Small Styrofoam cups with lids may be purchased at restaurant supply stores. These work well for take out lunches. By lunchtime, they will be slushy and ready to eat!

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Recipes

1

2

3

4

5

6

Servings

32

64

96

128

160

192

Makes

16 C.

32 C.

48 C.

64 C.

80 C.

96 C.

Ingredients
Fruit cocktail, in syrup

40 oz.

80 oz.

120 oz.

160 oz.

200 oz.

240 oz.

Strawberries; sliced, sweetened, frozen

10 oz.

20 oz.

30 oz.

40 oz.

50 oz.

60 oz.

Orange juice concentrate, frozen

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Pineapple; crushed, in juice

20 oz.

40 oz.

60 oz.

80 oz.

100 oz.

120 oz.

Bananas, diced

3

6

9

12

15

18

Assembly Directions:
Partially thaw strawberries, so they can be separated. Mix all the ingredients together including all the juices from the canned and frozen fruits.

Freezing and Cooking Directions:
Pour into suitable containers for your family. Allow about 1/4-1/3 C. per child, 1/2 C. per adult. The leftovers have to be re-frozen, so make sure not to have too much leftover. Label and freeze.
To serve, thaw 10-15 minutes before needed – it should be slushy.

 

Nutritional Info:
Per Serving: 67 Calories; trace Fat (1.5% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.
Exchanges: 1 Fruit.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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