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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 12 |
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Muffin tins filled with mint leaves, summer fruits and tangy juices and then frozen offer refreshing icy molded cups that can be served as a wonderful end to a warm-weather meal. Taken from Light & Tasty magazine. Note: cooking time is freezing time. Ingredients:
1 (8 ounce) can unsweetened pineapple tidbits |
12 fresh mint leaves |
1 1/2 cups bananas, sliced (divided) |
1 1/2 cups red seedless grapes, halved |
2 medium grapefruits, peeled, sectioned and chopped |
1/2 cup maraschino cherry, halved |
1 1/2 cups unsweetened pineapple juice |
1/3 cup lime juice |
Directions:
1. Drain pineapple, reserving juice.
2. Place a mint leaf in each of 12 jumbo muffin cups; top each with a banana slice.
3. Divide the pineapple, grapes, grapefruit, cherries and remaining banana among muffin cups.
4. In a small bowl, combine the pineapple juice, lime juice and reserved juice.
5. Pour 1/4 cup into each muffin cup.
6. Cover and freeze for 3 hours or until firm.
7. Remove from the freezer 30 minutes before serving.
8. Invert onto a baking sheet and then individual plate/bowls if desired.
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