“This originally comes from an old "Farm journal's best ever recipes" cookbook. I made a few changes to make it more healthy. The original recipe calls for sour cream and 3/4 cup of sugar. I cut the sugar down to a 1/4 cup - you may need to add more to suit your tastes. This is called a salad but I usually use them as snacks or a light dessert. Serving size depends on how full you fill the muffin cups, I usually get 14. Cooking time is freeze time.”
READY IN:
2hrs 10mins
SERVES:
14
YIELD:
14 salads
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend together yogurt, lemon juice, and sugar. Stir in pineapple, maraschino cherries, walnuts and banana.
  2. Pour into paper-lined muffin cups. Cover and freeze. Let thaw at room temperature 10 to 15 minutes before serving.

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