1 16-ounce can apricots in light syrup, drained
1 16-ounce package frozen sweetened sliced strawberries, thawed and drained
3 bananas, sliced
1 8-ounce can unsweetened pineapple tidbits, drained
1 6-ounce can frozen orange juice concentrate, thawed
3/4 cup water
In a food processor, chop apricots.
In a pitcher or bowl, combine apricots, strawberries, bananas, pineapple, orange juice and water.
Pour or ladle into muffin cups sprayed with non-stick cooking spray. Freeze.
When frozen, quickly remove salads to freezer bags or tightly covered storage containers.
Recipe makes 24 servings.
These make great snacks that you can keep handy in the freezer. When packing a lunch, place a salad in an individual storage container in a thermal lunch bag and it will thaw by lunch time.
These can be eaten frozen; however, they're better if allowed to thaw at least 15 to 30 minutes first.
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