Laun/Pruett Recipe Collection
Poinsettia Cups

2 - 8 oz containers strawberry or any fruit flavored yoghurt
1 - 8 1/2 oz crushed canned pineapple in fruit juice (note: original recipe called for heavy syrup)
red food color, if desired
10 strawberries thinly sliced lengthwise
1 kiwi, peeled, sliced, quartered
grated lemon peel for garnish (I used huckleberries)

Line 10 muffin cups with foil baking cups.
In food processor or blender combine yoghurt, pineapple, food coloring and process until smooth.
Fill muffin cups 3/4 full of yoghurt. Freeze 2 hours or until firm. To serve, arrange strawberries and kiwi on top of each cup and placce lemon peel in the cener to resemble poinsettia. Let stand at room temperature for 30 minutes before serving.