Tropical Strawberry Pops Recipe

Tropical Strawberry Pops Recipe photo by Taste of Home

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Banana and pineapple bring a taste of the tropics to these icy treats bursting with sweet strawberry flavor. At 21¢ a pop, what’s not to love? —Taste of Home Test Kitchen

This recipe is:

Quick

Diabetic Friendly

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Tropical Strawberry Pops Recipe

Prep: 10 min. + freezing

Yield: 18 Servings

10 10

Ingredients

2 cups strawberry-banana V8 juice blend
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup frozen unsweetened strawberries, thawed
1 medium banana
18 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

Directions

Place the juice, pineapple, strawberries and banana in a blender; cover and process until pureed. Fill each mold or cup with 1/4 cup strawberry mixture; top with holders or insert sticks into cups. Freeze. Yield: 1-1/2 dozen.

Nutritional Facts 1 pop equals 30 calories, trace fat (trace saturated fat), 0 cholesterol, 8 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 fruit.

Originally published as Tropical Strawberry Pops in Simple & Delicious February/March 2011, p12

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.