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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
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 BasicsLook 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.
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.
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Reviewed on May. 12, 2012 by celestie4
These were easy and delicious. The kids loved them too.
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