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Thanks for stopping by! I'm young, I'm in love with my man, and I'm a mommy. We're busy, but happy. I'll share with you how to eat natural, healthy, whole foods while balancing family life! Learn to love your food, it will love you back!
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Sunday, July 22, 2012

Tootie Fruity Freeze Cups





It was a nice hot day today, so after dinner I wanted to make a treat that would cool us down. It still is "F" day for our alphabet days and we are honoring fruit today, so what more could I do than a delicious fruit cup. I wasn't sure how they would turn out, since I just invented them today :) Well, I invented the filling, for the crust I used the berry pie crust and just put in a cupcake pan instead of a pie dish! It worked out really great, they actually popped out easily, that's the part I was most worried about do you know what else is great, they are gluten free and vegan, what do ya know


*I also think if you want to do a revamp of the berry pie you could put it in cups like these and have mini berry pies!!!!

 I did a banana filling, and after you pop it in the freezer for a couple hours it comes out much like a banana Popsicle in a crust...Next time I think I'm going to puree all the fruit and turn the whole thing into a fruit freeze instead of topping it with the fresh fruit, not that it wasn't good, I just want to shake it up! Go ahead and play around with it, it's quite simple to make, it just needs time to set up, make it your own! Enjoy

Tootie Fruity Freeze Cups

1 recipe of berry pie graham pie crust (link above)
1 fresh banana
1 frozen banana
1/3 C agave or raw honey
2 T fruit jam (optional)
1/3 C almond milk, or any non-dairy milk
2 T cornstarch
1/2 tsp vanilla
1/4 tsp almond extract
1/4 tsp cinnamon
cut fresh fruit

Pre heat oven to 350 degrees. Prepare pie crust according to directions. Smash crust into cupcake pan. Bake for about 8 minutes. Watch closely, these are smaller so they will burn much faster! Set aside to cool slightly. Add frozen banana and almond milk to blender and blend until broken up and blended slightly. Add fresh banana, agave, jam, vanilla, and almond extract. Blend until very smooth and no banana chunks. Add contents of blender to a small saucepan, heat over med heat, add cornstarch and cinnamon, whisking constantly, until it seems quite thick. Pour banana mixture into the crust cups and put in the freezer for about 2 hours to set up. Remove from freezer and top with any fresh fruit you'd like. I used raspberries and nectarines! If you don't like it so frozen, take it out earlier so it more of a soft banana filling! 

*Just so you are aware, the filling thaws quickly. So if you have left overs cover and store in the freezer.


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