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.
.
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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