July 6, 2012
foodie fridays: frozen fruit cups
Well, here we are folks, post 4th of July.
The excitement has dwindled. .
The hot dogs have been devoured.
The fireworks have been extinguished.
I always get a little sad when the 4th of July concludes. As a kid, that meant the first day of school was a month and a half away. I told myself not to think about that epic Five-Star organizer I would need for class, but clearly, I was not a normal child. Who worries about those things? Who has anxiety in the middle of summer about organizing supplies when they are 11?
Today, I want to share a recipe that will keep your summer spirits lifted, and cool down that anxiety in case you’re heading back to school in August. When I was back in Kansas City last week, I was at a loss for what recipe to make for this post. I knew I wanted to stay away from something heavy because we would just be coming off the hot dog and homemade chocolate ice cream binge. But, I also wanted to keep it summery and light because I don’t know about you, but I’ve had it up to here with this dad gum heat. Thankfully, my Mom (being the brilliant mother she is), mentioned these frozen fruit cups.
I had completely forgotten about these little frozen treats. As kids, my brothers and I would gobble them up because they tasted just like fruity popsicles. Plus, what kid doesn’t love bite-size treats?
The best part about these frozen fruit cups is they are super easy to make. All you have to do is mix together fruit with a litlte buttermilk and sugar, place them in a muffin pan, and freeze. And, the best part is they are low in calories and require zero cooking!
These little cups can keep up to a week in the freezer and are great as a dessert or to simply cool down. Either way, you can’t lose.
Now, if you’ll excuse me, my inner child is calling and wants an upgraded Five-Star organizer. She can be so demanding.
Makes about 16 fruit cups
: 3 hours in freezer
2 cups strawberries, chopped
10 oz pineapples, chopped
In a medium bowl, place chopped fruit and toss together. In another medium bowl, combine buttermilk and sugar. Pour buttermilk and sugar mixture over chopped fruit and toss to combine. Line two muffin pans with baking cups. Fill each baking cup with fruit mixture. Place in freezer for a least 3 hours. When completely frozen, take out of muffin pan and dollop with Greek yogurt. Enjoy!