Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Saturday, July 26, 2008

Paper Cup Freezer Salad

I made this dish a month or so ago when we were having friends over for lunch. And while little our visitors were not keen on my fruit salad in a paper cup (they eyed it with suspicion, but none ventured to taste), we enjoyed having the leftovers around for a few days. In fact, I have enjoyed this recipe for most of my life (at least the parts I can remember). This is my Aunt Ruth's recipe and these little salads-disguised-as-treats were a part of every big family meal.

The salad, in its frozen state, is creamy and tangy, with a little crunch. It could be that it's a familiar flavor texture combo for me (hence, a comfort food), but I think it's wonderful. And it's packed with vitamins, too -- kind of a frozen smoothie. Even if you have no littles hanging around, make a batch and save them for yourself -- they're a wonderful mid-afternoon treat. Sorry, no pics today.

Paper Cup Freezer Salad

2 cups sour cream
2 T. lemon juice
½ cup sugar
8 oz. crushed pineapple, drained
1 diced banana
¼ cup chopped toasted pecans (optional)
16 oz. jellied cranberry

Mix all ingredients.
(Or, if you have texture sensitive kids, puree pineapple and banana
and add remaining ingredients.)
Spoon into a paper cup.
Cover with plastic wrap and freeze.
Remove from freezer 15 minutes before serving.
Peel paper cups off.


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