Pineapple-Banana Frozen Salad Cups
Salads, Sides, Desserts | Entertaining, Holiday, Kid Friendly | Eggs & Dairy, Fruits
Cooking Notes
You do need a full 2 cups of light sour cream for this recipe. A 16 ounce container is slightly less than a full 2 cups.
Pineapple-Banana Frozen Salad Cups
2 cups reduced-fat sour cream*
3/4 cup sugar
Juice from 1 lemon
1/8 teaspoon salt
3 large bananas, mashed
1 can (20 ounces) crushed pineapple, packed in juice
1/2 cup chopped pecans
24 maraschino cherries, optional garnish
Stir all ingredients (except cherries, if using) together in a large bowl. Spoon into paper-lined muffin tins. Cover with plastic wrap and freeze at least 4 hours before serving.
To serve remove from freezer and allow to stand at room temperature 10 to 15 minutes before serving. (Salad cups will freeze up to a month. Remove cups after 4 hours, and transfer from muffin tins to an airtight container for freezer storage.)
Pineapple-Banana Frozen Salad Cups
Approximate Values Per Salad Cup: Approximate Values Per Salad Cup: 98 calories (37% from fat), 4 g fat (1.7 g saturated), 8 mg cholesterol, 1 g protein, 15 g carbohydrates, 1 g dietary fiber, 21 mg sodium
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We’re nostalgic for Pineapple-Banana Frozen Salad Cups
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Retro recipe alert! Remember those frozen “salads” from the ‘50ies and ‘60ies that combined fruit, nuts, sour cream and, more often than not, mayonnaise?
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