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 needs to be made ahead of time, which 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 it is made 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. I also like it when I have leftovers. I take it out of the freezer while I get ready for the day and then eat one for my breakfast. Yummy, cold, refreshing, slushy fruit!
Chilled Fruit Cups
- 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.