Creamy Fruit Cups Recipes

Steps:

• Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.

Steps:

• Combine the peaches, oranges, pineapple, fruit cocktail, bananas, juice concentrate and lemon juice in a bowl and mix until combined. Place in small disposable plastic cups and cover with plastic wrap or foil. Freeze until firm. Remove from the freezer 45 minutes to 1 hour before serving to thaw.

Steps:

• In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving.

Steps:

• You will need 6 cups or small ramekins.
• Heat the milk with the ¼ cup sugar and vanilla in a medium saucepan and simmer over low heat for 5 minutes.
• In mixer bowl beat the 2 egg yolks and egg until blended. Add 1/3 cup sugar, cornstarch and beat again until you have a soft and smooth mixture about 5 minutes.
• Add ¼ cup of the hot milk to the egg mixture and beating continuously so the eggs do not curdle. Then pour egg mixture into hot milk and continue cooking over low heat stirring constantly 15 to 20 minutes, so no lumps are formed and the mixture will be smooth and thick.
• When thickened add the butter and stir well.
• Grind graham crackers in a food processor and pour 2 tablespoons in each ramekin, press them slightly with a spoon.
• Divide egg mixture between the ramekins and let cool to room temperature, then add 2 tablespoons whipped topping, refrigerate for 20 minutes. When cold decorate with fruits.

Steps:

• In a large bowl, stir together the sour cream, lemon juice, sugar and salt until blended. Fold in the pineapple, cherries, bananas and pecans. Pour into paper lined muffin tins. Freeze until set, then transfer to resealable freezer bags for storage.

Steps:

• Drain pineapple and apricots, reserving juices. Cut apricots into bite-size pieces; set aside. In a small saucepan, combine the sugar, water and reserved juices; cook and stir over medium-high heat for 2-3 minutes or until sugar is dissolved. Cool for 5 minutes. , Stir in the pineapple, apricots, strawberries and banana. Pour into four 6-oz. custard cups or disposable plastic cups. Cover and freeze. Remove from the freezer 40-50 minutes before serving.

Steps:

• Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. Pour juice into a double boiler; add the egg yolks, sugar, vinegar, butter and salt. Cook and stir over medium-low heat until mixture thickens and a thermometer reads at least 160°. Cool. , Stir in the pineapple, three oranges, 2-1/2 cups grapes and marshmallows. Cover and chill for at least 12 hours. , Fold in whipped cream just before serving. Top with remaining oranges and grapes. Garnish with mint if desired.

Steps:

• Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.

Steps:

• In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 orange segments for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges. , Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired.

Steps:

• Preheat the oven to 350 degrees.
• Coat a 12-cup muffin pan with cooking spray.
• Line each cup with a wonton wrapper.
• Coat each wrapper with cooking spray.
• Place a second wrapper diagonally on top of each of the first ones, making sure that the points of the wrappers form sides to the cup.
• Coat the second wrapper with cooking spray.
• Bake for 10 minutes or until golden brown.
• Cool on a rack.
• Remove from the pan.
• In a medium bowl, combine 1 cup of the berries, the yogurt, and all- fruit spread.
• Gently toss to blend.
• Evenly divide the yogurt mixture among the cups.
• Top with the remaining 1/4 cup berries.

Steps:

• Beat cream cheese and sugar until fluffy.
• Halve 9 cherries and chop up the rest.
• Set aside the halved cherries and 18 oranges for garnishment.
• Add pineapple, chopped cherries, and pecans to cream cheese mixture.
• Fold in whipped topping and remaining oranges.
• Line muffin cups with paper or foil cups.
• Sppon fruit mixture into cups and garnish with reserved cherries and oranges.
• Freeze until firm.
• This looks pretty if you add a sprig of mint on each cup.

Steps:

• PLACE pineapple with juice in microwave-safe medium bowl. Microwave on HIGH for 1 minute. Add both flavors gelatin powder and stir for 1 minute or until dissolved. Chill 15 minutes.
• STIR in preserves. Fold in 2 cups whipped topping. Chill for 1 hour or until firm.
• SERVE in small custard cups topped with a dollop of whipped topping.

Steps:

• Combine the cream cheese and condensed milk; blend until smooth.
• Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
• Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.

Steps:

• 1. In a mixing bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 oranges for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges.
• 2. Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges.
• 3. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired.

Steps:

• In a mixing bowl, beat the cream cheese and sugar until fluffy.
• Halve 9 cherries; chop the remaining cherries.
• Set aside halve cherries and 18 oranges for garnish.
• Add pineapple, pecans and chopped cherries to cream cheese mixture.
• Fold in whipped topping and remaining oranges.
• Line muffin cups with paper or foil liners.
• Spoon fruit mixture into cups; garnish with reserved cherries and oranges.
• Freeze until firm.
• Remove from freezer 10 minutes before serving.

Steps:

• Mix first 2 ingredients in medium bowl. Add boiling water; stir 2 min. until completely dissolved. Stir in sweetened condensed milk.
• Pour into 13x9-inch pan sprayed with cooking spray. Stir in berries.
• Refrigerate 3 hours or until firm. Cut into bars. Keep refrigerated.

Steps:

• Preheat oven to 350 degrees.
• Spray mini muffin pan with cooking spray.
• Place a wonton wrapper in each muffin cup. Be careful to make sure that the edges of the wrapper do not fold back into the cup.
• Bake for 10 minutes, or until golden brown.
• Remove from muffin pan and cool completely.
• Combine grapes and yogurt.
• (Can be prepared to this point for later assembly.).
• To assemble fruit cups, spoon some grape mixture into each wonton cup.
• Top with a mandarin orange segment.
• Garnish with mint leaves, if desired.