Frozen Fruit Salad

Yields:	18 servings
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	Preparation	5 minutes
	Cooking	15 minutes
	Ready In	4 hours

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Ingredients

3/4	cup	sugar
1/2	cup	water
2	cups	apricot nectar
10	ounces	strawberries
8	ounces	pineapple	crushed
4	each	bananas

Directions

Boil sugar and water; reduce heat and simmer until syrupy, about eight minutes.

Set aside to cool.

Slice bananas.

Combine fruit ingredients, stir in syrup.

Spoon into 18 foil cupcake liners in muffin (cupcake) pans; freeze 4 hours or overnight.

Let stand 5 minutes before serving.

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Member Review

Fresh Asparagus-Shrimp Rice

This really was good. I was out of rice, but I did have orzo, so I used that. Only things I would change is the amount of pepper -- just a smidge will do; and the amount of margarine. If you are making this in a non-stick pan, as the recipe directs, I think you're fine with half that amount.