Frozen Fruit Cup

Frozen Fruit Cup

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From: Diabetic Living Magazine

Skip the heavy ice cream and cookies and satisfy your sweet tooth after a meal with this homemade frozen fruit cup.

Ingredients 8 servings

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Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 cups chopped cantaloupe
  • 2 cups coarsely chopped fresh strawberries
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries, halved
  • 2 tablespoons sugar (see Tip)
  • ½ teaspoon finely shredded lemon peel

Preparation

  • Prep

  • Ready In

  1. In a large bowl combine cantaloupe, strawberries, raspberries, blackberries, sugar, and lemon peel. Transfer 2 cups of the mixture to a food processor. Cover and process until mixture is smooth. Return to whole fruit mixture.
  2. Divide mixture into eight 4-ounce individual storage containers. Freeze for 4 to 24 hours or until frozen.
  3. To serve, let frozen mixture stand for 30 to 40 minutes or until slightly thawed and slushy (see Tip).
  • Tips: If using a sugar substitute, we recommend Splenda® Granular, Equal® bulk or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 41 cal., 10 g carb. (6 g sugars).
  • To serve more quickly, run the bottom of an individual container under hot water for 30 seconds. Transfer one serving to a small microwave-safe bowl. Microwave on 100 percent power (high) for 45 seconds to 1 minute or until partially thawed, breaking up with a fork after 30 seconds.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 53 calories; 0 g fat(0 g sat); 3 g fiber; 13 g carbohydrates; 1 g protein; 25 mcg folate; 0 mg cholesterol; 10 g sugars; 1,401 IU vitamin A; 44 mg vitamin C; 19 mg calcium; 0 mg iron; 7 mg sodium; 215 mg potassium
  • Nutrition Bonus: Vitamin C (73% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit

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