Print It
Favorite Frozen Fruit Cup
From TRIANGLE RANCH BED & BREAKFAST NEAR BADLANDS NATIONAL PARK, SOUTH DAKOTA
<!--- custom code start --->
(As seen in Midwest Living Magazine)
Gentle combine: 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. |
Our Favorite Recipes
Triangle Ranch Southwest Blackbean Soup
Yummy, hearty, simple and quick....Read More
- Edie's Butter Dips
- Triangle Ranch Raspberry Cream French Toast
- Amy's Baked Omelet
- Triangle Ranch Best Apple Pie
- Triangle Ranch Ham & Broccoli Bake
- Triangle Ranch Blueberry Bomb Muffins
- Favorite Frozen Fruit Cup
- Lazy Morning Impossible Pie
- Kate's Blue-Ribbon Coffee Cake
- Ireland's Angus Stuffed Steak
- Southwestern Scalloped Corn
- Baked Beans n' Bacon
- Grandma Weeza's Perfect Potato Salad
- Dell's Branding Day Meatloaf
- Normaleen's Hashbrown Casserole
- Broccoli Grape Salad
- Chocolate Turtle Cookies
- Nicki's Peanut Butter Oaties
- Leafy's Sweet Cream Biscuits
- Grandma Betty's Chocolate Sauce
- "Grandma Weeza's" Buttermilk Pancakes
- Amazin Apple Raisin Cake
- Chocolate Picnic Cake