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1 1/2 lbs. fresh or frozen strawberries
1 cup water
1. Remove strawberry stems and then wash the berries. Slice each banana into 4 to 6 pieces. Cut the pineapple into berry-size chunks.
2. Put everything into a 4-quart pot and cook, covered, on high for about 6 minutes, stirring once. Carefully pour the mixture from the pot into a strainer with a bowl underneath to save the juice.
3. Pour the cooked fruit into a blender. Puree until smooth using 1/4 to 1/2 cup juice to adjust consistency.
4. Pour into two ice cube trays, and cool. Wrap, freeze, and defrost cubes as needed.
Yield: 3 1/2 cups
Chef Geoff's Notes: Bananas are the perfect food -- they're packed with potassium. If you have a few that are ripening too fast, simply peel and freeze them to cook with later.
Baby Love by Norah O'Donnell and Chef Geoff Tracy. Copyright © 2010 by Norah O'Donnell and Chef Geoff Tracy. Reprinted with permission by St. Martin's Griffin.
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