Put yogurt and frozen fruit in a blender.
Blend
Thaw fruit in a microwave oven in the fruit storage bag on the defrost cycle in 3 minute cycles, until the fruit is softened.
Or submerge the bag of frozen fruit in tepid water 10-30 minutes, changing the water as it gets too cold.
Drain the liquid from the bag and toss the fruit with flour, sugar and salt.
Transfer to a prepared pie shell. Top with a crust or a crumb topping.
Bake at 375 F until fruit is bubbly and crust in lightly browned, 25-35 minutes.
Fill Blender to 2/3 full [approximately 4 cups] with frozen fruit. Pour in enough lemonade to cover the fruit plus an inch. Affix lid and blend until smooth. If blender blade starts to spin but not mix, add a splash more lemonade and continue to blend until smooth.
Pour milk or fruit juice into smoothie maker or
br>Take 4 cups of frozen fruit (berries, peaches, a mixture, etc
he Store brand.
Add frozen fruit (using frozen so don't have
ater to make 1/2 cup, if necessary. Stir into gelatin
In medium baking dish, melt butter. Add frozen fruit.
Mix together remaining ingredients and pour over fruit. Do not stir.
Bake at 375*F for 30-45 minutes until cake is done.
Combine peaches and sugar in a food processor; pulse until coarsely chopped.
Combine yogurt and lemon juice in a measuring cup; with the machine on, gradually pour the mixture through the feed tube.
Process until smooth and creamy, scraping down the sides once or twice. Add 2-3 tablespoons additional yogurt, fruit juice, or water if your frozen fruit mixture needs thinning during processing!
Serve immediately, or place in serving dishes and store in the freezer for 30-45 minutes, for a firmer texture!
Add ingredients to the short cup.
Blend until smooth.
Enjoy.
To reach your favorite consistency, you may want to add more water or fruit juice to the frozen fruit.
For visual display, add flavors with contrasting colors in the same cup.
Combine all ingredients; pour into 1/2-cup freezer containers. Freeze fruit 8 hours.
Place frozen fruit servings in lunch boxes.
Fruit will thaw by lunchtime.
Yields 11 servings.
While fruit is still frozen, dice into small pieces. Work carefully yet quickly to keep fruit in a frozen state.
Place a few bits of frozen fruit bits into each of the ice molds/trays. Pour enough chilled white grape juice to fill trays. Pour into mini muffin tins or ice trays and freeze solid.
Once fully frozen, place in a large Ziploc bag until needed.
When ready to serve, mix remaining bottle of white grape juice and ginger ale into a punch bowl. Add frozen fruit cubes and serve.
Thaw frozen fruit or slice banana.
Puree in blender.
Force puree through a sieve to remove berry seeds.
Put 1/4 cup puree in a tall glass.
Add milk and vanilla ice cream or matching fruit ice cream.
Almost fill with chilled soda water.
Peel banana; slice into 1/4 to 1/2-inch slices.
Peel grapefruit and orange; remove membrane.
Cut slices into bite size pieces.
Mix all ingredients together, using strawberries and peaches while they are frozen, breaking apart with fork after they are added to other ingredients.
Serve immediately, before frozen fruit is totally thawed.
Put coconut milk in blender, add fruit. Pulse.
As fruit blends, it will most likely become too thick for your blender to handle, and that's when you add enough milk to keep it going.
When everything is smooth, add your choice of sweetener. Enjoy your 'fruit ice cream'!
Mix first 3 ingredients.
Bake in 9 x 13 pan for 8 minutes in 400\u00b0 oven.
Cool completely.
Mix cream cheese, 1 cup sugar and Cool Whip and spread on pretzel layer.
Dissolve Jell-O in 2 cups boiling water.
Add frozen fruit.
Chill until thickened.
Spoon onto cream cheese layer.
Refrigerate overnight.
Boil together the sugar and water.
Add lemon juice to cooled syrup.
Mix syrup and fruit.
Freeze.
This is a very refreshing summer salad.
Combine fruit in a large bowl.
Combine 7-Up, juice and sugar. Pour over fruit.
Place in paper muffin cups and freeze.
After preparing and combining fruits, boil water.
Add sugar and stir until dissolved.
Add orange juice and lemonade.
Cool. Pour over fruit after it is put in freezer containers.
Freeze for no longer than 6 months.
Combine fruit and all juice.
Fill lined cupcake tins. Freeze.
Makes about 42.