Strawberry Banana Ice Pops Recipe

Strawberry Banana Ice Pops Recipe photo by Taste of Home

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My brothers and sisters (as well as my Dad!) are thrilled when they see me making these ice pops. They can hardly wait for them to set up in the freezer. —Valerie Belley, St. Louis, Missouri

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Strawberry Banana Ice Pops Recipe

Prep: 35 min. + freezing

Yield: 14 Servings

35 35

Ingredients

1 package (3 ounces) strawberry gelatin
1/2 cup boiling water
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1 can (8 ounces) crushed pineapple, undrained
1/2 cup mashed ripe banana
1/4 to 1/2 cup chopped walnuts
1 cup (8 ounces) sour cream
1 teaspoon sugar
1/4 teaspoon vanilla extract
12 Popsicle molds or plastic cups (3 ounces) and Popsicle sticks

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries, pineapple, banana and nuts. Pour 2 cups into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set, about 1 hour. Set remaining gelatin mixture aside.
In a small bowl, combine the sour cream, sugar and vanilla. Spread over gelatin. Top with reserved gelatin mixture. Chill for 1 hour. Spoon 1/3 cup into each mold. Freeze until firm, about 5 hours. Yield: 1 dozen.

Nutritional Facts 1 serving (1/3 cup) equals 109 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 23 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Strawberry Banana Ice Pops in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p219

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.