Frozen Fruit Molds

Muffin tins filled with mint leaves, summer fruits and tangy juices and then frozen offer refreshing icy molded cups that can be served as a wonderful end to a warm-weather meal. Taken from Light & Tasty magazine. Note: cooking time is freezing time.

• Ready In: 3 hrs 10 mins
• Serves: 12

Ingredients

• 1 (8 ounce) can  unsweetened pineapple tidbits
• 12  fresh mint leaves
• 1 1⁄2 cups bananas, sliced (divided)
• 1 1⁄2 cups red seedless grapes, halved
• 2  medium grapefruits, peeled, sectioned and chopped
• 1⁄2 cup maraschino cherry, halved
• 1 1⁄2 cups  unsweetened pineapple juice
• 1⁄3 cup lime juice

Directions

1. Drain pineapple, reserving juice.
2. Place a mint leaf in each of 12 jumbo muffin cups; top each with a banana slice.
3. Divide the pineapple, grapes, grapefruit, cherries and remaining banana among muffin cups.
4. In a small bowl, combine the pineapple juice, lime juice and reserved juice.
5. Pour 1/4 cup into each muffin cup.
6. Cover and freeze for 3 hours or until firm.
7. Remove from the freezer 30 minutes before serving.
8. Invert onto a baking sheet and then individual plate/bowls if desired.