Ingredients
- 3 medium bananas
- 24 ounces non-fat strawberry yogurt
- 10 ounces strawberries, frozen, unsweetened (thawed and undrained)
- 8 ounces crushed pineapple, juice packed (undrained, canned)
Instructions
- Wash hands with soap and water.
- Line 18 muffin-tin cups with paper baking cups.
- Dice or mash bananas and place in a large mixing bowl.
- Stir in remaining ingredients.
- Spoon into muffin-tin cups and freeze at least 3 hours or until firm. Remove frozen cups and store in a plastic bag in freezer.
- Before serving, remove paper cups and let stand 10 minutes.
Source: USDA / MyPlate