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Frozen Fruit Cups
A quick and easy frozen snack to cool off a crowd even on the hottest day.
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| Servings | Prep Time |
| 24cups | 5minutes |
| Passive Time |
| 6hours or overnight |
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Ingredients
- 17 oz marshmallow cremeuse vegan marshmallow creme if vegetarian/vegan
- 1 yogurtsingle serving size – 5.3 oz, I used soy
- 114 oz can fruit cocktailcan
- 120 oz can crushed pineapplecan
- 111 oz can mandarin orange segments
- 3tsp mandarin orange syrupreserved from can
- 1Cup mini marshmallowsuse vegan marshmallows if vegetarian/vegan
Instructions
- In a bowl, combine marshmallow creme and yogurt. Stir well until incorporated and then whisk until smooth.
- Open and drain cans of fruit, reserving three teaspoons of mandarin orange syrup.
- Add three teaspoons of mandarin orange syrup to the marshmallow and yogurt mixture. Stir well to combine.
- Add drained fruit to the marshmallow and yogurt mixture. Stir until fruit is well coated.
- Add mini marshmallows to mixture, stirring until well distributed
- Place paper cupcake liners into cupcake tins and spoon mixture into the liners, filling 3/4 of the way full.
- If desired, place additional mini marshmallows on top of each cup.
- Place tins in freezer for 6 hours or overnight to freeze completely.
- When frozen, remove from freezer and after allowing tins to warm up for a few minutes, remove frozen fruit cups and place them in a plastic freezer storage bag.
- Return frozen fruit cups to freezer until needed.
Recipe Notes
This Frozen Fruit Cup recipe is gluten free, dairy free, and vegetarian.
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