Frozen Fruit Cups

Course : Desserts
Serves: 12
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1 package fat free cream cheese -- 8oz
1 cup fat free sour cream
1/3 cup equal spoonful
2 teaspoons lemon juice -- to 3
1 cup coarsely chopped fresh or canned peaches
1 cup fresh or frozen blueberries
1 cup fresh or unsweetened frozen raspberries -- or halved or quartered strawberries
1 cup cubed fresh or canned pineapple in juice
1 can mandarin orange segments -- 11oz,drained
12 medium pecan halves -- optional

Preparation / Directions:

Beat cream cheese, sour cream, equal and lemon juice in medium bowl until smooth; gently mix in fruit. Spoon mixture into 12 paper lined muffin cups, or spread in baking dish, 10 x 6 inches. Garnish with pecan halves and additional fruit, if desired. Freeze until firm, 6 to 8 hours. Let stand at room temperature until slightly softened, 10 to 15 minutes before serving. TIPS If made in a 10 x 6 inch baking dish; cut into squares and serve on lettuce lined plates as a salad, or on plates with a pureed strawberry or raspberry sauce for dessert. The fruit mixture can be spooned into hollowed out orange halves and frozen. Cut thin slice from bottom of orange halves so they will stand; place in muffin tins to freeze.


Nutritional Information:

26 Calories (kcal); 1g Total Fat; (32% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; trace Sodium

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