Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Pineapple juice 1/3 c Cream, whipping; whipped
1 Lemon; juice of Food coloring; (opt.)
1 ts Lemon rind; grated 4 c Fruit; drained, chopped
1/2 c Sugar -fresh or canned
2 c Milk

Combine pineapple juice, lemon juice, lemon rind, and sugar; blend
well. Add milk and mix thoroughly. Pour into freezer tray. Freeze
until icy; remove from tray and beat in a chilled bowl until smooth.
Fold in whipped cream. A drop or two of food coloring may be added
to give a soft tint to fruit cup.

Line 24 cupcake tins with cupcake papers. Spoon fruit into the
bottom of each, and fill with whipped cream mixture. Cover with
aluminum foil and freeze. To serve, peel papper from fruit cups.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94

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