Frozen Fruit Salad
Yield
18 servingsPrep
5 minCook
15 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 2 | cups |
apricot nectar
|
|
| 10 | ounces |
strawberries
|
|
| 8 | ounces |
pineapple
crushed |
|
| 4 | each |
bananas
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 473 | ml |
apricot nectar
|
|
| 289 | ml/g |
strawberries
|
|
| 231.2 | ml/g |
pineapple
crushed |
|
| 4 | each |
bananas
|
|
Directions
Boil sugar and water; reduce heat and simmer until syrupy, about eight minutes.
Set aside to cool.
Slice bananas.
Combine fruit ingredients, stir in syrup.
Spoon into 18 foil cupcake liners in muffin (cupcake) pans; freeze 4 hours or overnight.
Let stand 5 minutes before serving.
