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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cool off with one of these sweet and refreshing fruit slushes for breakfast dessert or a snack. Keep them on hand in the freezer for those hot summer days, suggests Glenda Goldade of Seneca, South Dakota. Ingredients:
1 can (8 ounces) unsweetened crushed pineapple |
1 can (8-1/2 ounces) apricot halves |
1/4 cup sugar |
2 tablespoons water |
1 cup sliced fresh strawberries |
1 medium firm banana, sliced |
Directions:
1. Drain pineapple and apricots, reserving juices. Cut apricots into bite-size pieces; set aside. In a small saucepan, combine the sugar, water and reserved juices; cook and stir over medium-high heat for 2-3 minutes or until sugar is dissolved. Cool for 5 minutes.
2. Stir in the pineapple, apricots, strawberries and banana. Pour into four 6-oz. custard cups or disposable plastic cups. Cover and freeze. Remove from the freezer 40-50 minutes before serving. Yield: 4 servings.
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