Banana Strawberry Pops Recipe

Banana Strawberry Pops Recipe photo by Taste of Home

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Strawberry and banana shine in these summery, refreshing pops with a pretty pink color. —Deirdre Dee Cox, Milwaukee, Wisconsin

This recipe is:

Healthy

Quick

Diabetic Friendly

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Banana Strawberry Pops Recipe

Prep: 10 min. + freezing

Yield: 10 Servings

10 10

Ingredients

1/2 cup fat-free milk
1/2 cup orange juice
2 tablespoons honey
1 pint fresh strawberries, hulled
1 medium ripe banana, cut into chunks
10 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

Directions

In a blender, combine the milk, juice, honey, strawberries and banana; cover and process until blended. Fill each mold or cup with 1/4 cup strawberry mixture; top with holders or insert sticks into cups. Freeze. Yield: 10 pops.

Nutritional Facts 1 pop equals 42 calories, trace fat (trace saturated fat), trace cholesterol, 6 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 fruit.

Originally published as Banana Strawberry Pops in Healthy Cooking August/September 2010, p16

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.