Best 8 Frosty Fruit Bowl Recipes

FROSTY FRUIT BOWL

Steps:

• Brush half of each pear with egg white; sprinkle with sugar. Let stand about 15 minutes or until dry.
• Arrange pears on platter. Arrange kumquats among pears. Fill in spaces with juniper and lemon leaves.

FROSTY FRUIT SMOOTHIE

Steps:

• Place the juice and Benefiber® in a blender and blend 30 seconds. Add the banana and blend until smooth. Blend in the frozen fruit.
• Each serving provides 8.7 g of fiber.
• *Read product label before recipe preparation.

FABULOUS FROSTY FRUIT

Steps:

• Drain peaches, reserving the juice.
• Chop peaches. Add chopped peaches, nectar and strawberries to medium bowl and stir.
• Divide mixture evenly among 3 ice shaver tubs and cover with lids.
• Place tubs in freezer and freeze until firm (about 6 hours.).
• Cut cantaloupe into 8 wedges.
• Place a chilled bowl under the ice shaver to catch shavings.
• Remove frozen mixture from 1 tub and shave with ice shaver.
• Using ice cream scoop, place 1 scoop of shaved fruit mixture in each cantaloupe wedge. Serve immediately.
• Save the 2 remaining tubs of frozen fruit mixture to make this breakfast treat again or to enjoy for a snack or dessert.

FROSTY FRUIT SLUSH

Steps:

• In a blender or food processor, place half of the pineapple, oranges, bananas and strawberries; cover and process until smooth. Pour into a large bowl. Repeat. Stir in the remaining ingredients; mix well. Pour or spoon 1/2 cup each into 23 glass or plastic cups. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before serving. May be frozen for up to 1 month.

FROSTY FRUIT SLUSH

Steps:

• In a blender, place half of the pineapple, oranges, bananas and strawberries; cover and process until smooth. Pour into a large bowl. Repeat. Stir in the remaining ingredients. Pour or spoon 1/2 cup into each of 24 glasses or plastic cups. Cover and freeze for at least 2 hours. , Remove from the freezer 15 minutes before serving. May be frozen for up to 1 month.

TWO-FRUIT FROSTY

Steps:

• In a blender, combine the blueberries, peaches and milk; cover and process on high. Add the yogurt, honey, cinnamon and nutmeg; cover and blend until smooth. , Pour into chilled glasses. Garnish with cinnamon sticks if desired. Serve immediately.

FROSTY FRUIT SALAD

Steps:

• Prepare orange juice according to container directions in a large serving bowl; stir in bananas, crushed pineapple, peaches and strawberries, set aside.
• Add sugar and water to a saucepan; bring to a boil. Pour over fruit; stir.
• Freeze 24-48 hours in freezer-proof bowl; stir 2-3 times as it freezes.

FROSTY STRAWBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.
• In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
• In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.