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1? 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 ? to ? cup juice to adjust consistency.
4. Pour into two ice cube trays, and cool. Wrap, freeze, and defrost cubes as needed. Yield: 3? 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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