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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 1 |
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This originally comes from an old Farm journal's best ever recipes cookbook. I made a few changes to make it more healthy. The original recipe calls for sour cream and 3/4 cup of sugar. I cut the sugar down to a 1/4 cup - you may need to add more to suit your tastes. This is called a salad but I usually use them as snacks or a light dessert. Serving size depends on how full you fill the muffin cups, I usually get 14. Cooking time is freeze time. Ingredients:
2 cups fat free greek yogurt |
2 tablespoons lemon juice |
1/4 cup sugar |
1 (8 ounce) can crushed pineapple, drained |
1/4 cup walnuts, chopped |
1/2 cup maraschino cherry, chopped |
1 banana, sliced |
Directions:
1. Blend together yogurt, lemon juice, and sugar. Stir in pineapple, maraschino cherries, walnuts and banana.
2. Pour into paper-lined muffin cups. Cover and freeze. Let thaw at room temperature 10 to 15 minutes before serving.
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