Put yogurt and frozen fruit in a blender.
Blend
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.
In a colander drain fruit from cans and then put into a 4 quart or larger bowl.
Add fruit punch concentrate, marachino cherries with juice and sliced bananas to bowl of drained fruit.
Add 1 cup water and mix gently.
Spoon about 1/2 cup fruit mixture into 9 oz. plastic cups.
Divide the rest of the juice evenly into all the fruit cups.
Top off the fruit with about 1/4 cup of 7-up soda.
Freeze 3 hours or more.
You can defrost the cups for a few seconds in the microwave to get a more slushy type consistency.
Boil sugar and water 2 minutes.
Cool and add fruit.
Line cupcake pans with paper liners.
Pat mixture into cupcake liners and freeze.
After freezing you can place fruit cups into storage containers and store in freezer until ready to eat.
Good for dessert or snack.
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.
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.
he Store brand.
Add frozen fruit (using frozen so don't have
s thick with fruit. Can be fresh or frozen strawberries, blueberries, grapes
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'!
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.
Set aside.
Take 4 cups of frozen fruit (berries, peaches, a mixture
Pour milk or fruit juice into smoothie maker or
Don't dilute.
Mix together orange juice, lemonade, sugar, fruit cocktail, pineapple tidbits, bananas, strawberries and any other kinds of fruit.
Add 7-Up.
Freeze in double cupcake papers or Dixie cups.
Makes 20 full (5 ounce) Dixie cups.
Keeps indefinitely when frozen.
Makes about 4 1/2 cups, or 8 servings.
NOTE
Boil the sugar and water until sugar is dissolved. Remove from heat and stir in lemonade and orange juice. Add bananas, grapes, pineapple and fruit cocktail.
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 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.
Boil water and sugar.
Cool.
Combine cooled sugar water with fruit and lemon juice.
Spoon into individual small plastic cups and cover with saran wrap.
Place cups in freezer.
Remove cups from freezer 1 hour before needed.
20 minutes before serving pour 3 tablespoons of ginger ale or Sprite over each cup.
Beat cream cheese and sugar until fluffy.
Halve 9 cherries and chop up the rest.
Set aside the halved cherries and 18 oranges for garnishment.
Add pineapple, chopped cherries, and pecans to cream cheese mixture.
Fold in whipped topping and remaining oranges.
Line muffin cups with paper or foil cups.
Sppon fruit mixture into cups and garnish with reserved cherries and oranges.
Freeze until firm.
This looks pretty if you add a sprig of mint on each cup.
Soak
pineapple
juice
in blender while boiling water. When water
boils,
whiz ingredients in blender briefly.
Add cashews and
half
of
boiling
water
to mixture in blender. Blend smooth.
Add all except frozen fruit and blend.
Gradually
add and blend frozen fruit.
Pour into container(s) and refrigerate or serve immediately.
Makes 5 cups.
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!