I use this recipe to add a healthy twist to brown-bag lunches. I'm always in a hurry in the morning, so having a ready-made salad in the freezer is a huge help. —Virginia Powell, Eureka, Kansas
Frozen Fruit Salad
Frozen Fruit Salad
Prep Time
20 min
Yield
24 servings
Ingredients
- 1 can (16 ounces) apricot halves, drained
- 1 container (16 ounces) frozen sweetened sliced strawberries, thawed and drained
- 3 medium bananas, sliced
- 3/4 cup pineapple tidbits
- 1 can (6 ounces) frozen orange juice concentrate, thawed
- 1 juice can of water
Directions
- In a food processor, chop apricots. In a bowl, combine the apricots, strawberries, bananas, pineapple, orange juice and water. Ladle into muffin cups that have been sprayed with cooking spray. Freeze.
- When frozen, quickly remove salads to tightly covered storage containers. When packing a lunch, place a salad in an individual storage container in a thermal lunch bag and it will thaw by lunchtime.
Nutrition Facts
1/2 cup: 62 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.
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