This is the last of my posts of what I served for Easter breakfast. Not only did I serve overnight blueberry French toast, blueberry syrup, and crunchy coated bacon, but I also served these easy chilled fruit cups. Even though Easter is over all of these recipes would be perfect for your Mother’s Day breakfast. I originally had this recipe for the fruit cups when my mother in law brought it to a family gathering at my house. It was so yummy and refreshing. Come to find out she got the recipe from none other than a Taste of Home magazine. And you all know how I love that magazine.
The recipe is so easy and you make ahead of time. This is perfect for when you don’t want to spend a lot of time in the kitchen putting together a breakfast. The other great thing is that you make it mostly from juice concentrate and canned fruit. So it works well for anytime of the year. I used 10 oz plastic cups and was able to get 15 of them. Also, I like it when I have leftovers. I take it out of the freezer while I get ready for the day. Then I eat one for my breakfast. Yummy, cold, refreshing, slushy fruit!
- FROZEN PINEAPPLE JUICE CONCENTRATE
- FROZEN ORANGE JUICE CONCENTRATE
- LEMON JUICE
- MEDIUM FIRM BANANAS
- FROZEN UNSWEETENED STRAWBERRIES
- MANDARIN ORANGES
- CRUSHED PINEAPPLE
- CLEAR PLASTIC CUPS (9 OUNCES)
Chilled Fruit Cups
Real Mom Kitchen
- 1 can 12 ounces frozen pineapple juice concentrate, thawed
- 1 can 6 ounces frozen orange juice concentrate, thawed
- 1 cup water
- 1 cup sugar
- 2 tablespoons lemon juice
- 3 medium firm bananas sliced
- 1 package 16 ounces frozen unsweetened strawberries (I have used sweetened strawberries and reduced the sugar)
- 1 can 15 ounces mandarin oranges, drained
- 1 can 8 ounces crushed pineapple
- 18 clear plastic cups 9 ounces
- In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit.
- Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze. Remove from the freezer at least 40-50 minutes before serving. Serve with spoons. (You kind of break up the frozen fruit with you spoon and eat it like a slush) Yield: 18 servings.