Frozen Fruit Cups

This recipe is from Don't Panic - More Dinner's In the Freezer - shown below in it's original form / directions. My notes follow.

20 oz. frozen strawberries, sliced and thawed
12 oz. frozen OJ concentrate, slightly thawed
2-20 oz. cans crushed pineapple
1-16 oz. can mandarin oranges
1/3 c. lemon juice
6 bananas, sliced

Combine all ingredients. Include juices from the fruits. Spoon fruit into lined muffin cups and freeze. Once fruit is frozen, place liners with frozen fruit in freezer bags.

Remove 30 min prior to serving.
Makes 25 fruit cups.

Calories - 17

I had frozen sliced strawberries - so I used those instead and I didn't thaw them.
I didn't have any muffin liners on hand, so I used my silicone cupcake pans instead. The recipe indicates that you will have enough to make 25 - but I found that it made much more. I made 24 regular sized cups. Then I started filling one tray of roses shaped cupcake pans (they tend to be larger than typical cupcakes- but they turned out too cute). After making 29 total cups, I still had enough for us to eat for dessert that evening - and I'm not sure that we just ate a single serving each.

In their totally thawed state, everyone really enjoyed them. We have found that in their frozen and then slightly thawed state - they are very tart / strongly acidic. Overall they are a hit with the family - but if I make them again, I may double all the ingredients except the lemon and orange juice and see if that helps to tone down the tartness. Of course, that means we will be eating a lot of fruit cups- so I plan to freeze some in 3-4 size servings.

I think these will be the perfect summer day treat! Bring on the sunshine!

This recipe was linked to :
Tuesday's at the Table with Cole
Tasty Tuesday