(As seen in Midwest Living Magazine)
1 can crushed pineapple (drained)
1 can apricots (drained & chopped)
1 carton frozen, sweetened strawberries (thaw and mix in juice)
4 quartered and sliced bananas
Heat Syrup until dissolved:
2 c. sugar
1 c. water
Pour on syrup while hot, fold gently (seals bananas so they don't discolor).
Line regular sized mufffin tins with foil cupcake liners and spoon fruit and small amount syrup into muffins, leaving a little room for expansion when freezing. Cover and freeze overnight.
Very delicious and attractive on the side of a breakfast plate, pyramided on a beautiful plate for holidays or right out of Grandma's freezer for a special treat. Take out approx. 10 minutes before serving. Best eaten with a fork.