24 ounces yogurt, non-fat strawberry
10 ounces strawberries
8 ounces crushed pineapple
1. Line 18 muffin-tin cups with paper baking cups.
2. Dice or mash bananas and place in a large mixing bowl.
3. Stir in remaining ingredients.
4. Spoon into muffin-tin cups and freeze at least 3 hours or until firm. Remove frozen cups
and store in a plastic bag in freezer.
5. Before serving, remove paper cups and let stand 10 minutes.