Frozen Strawberry Cups (Diet)

1 (16-ounce) package frozen whole unsweetened strawberries, thawed
1 (8-ounce) can unsweetened crushed pineapple, drained
1 (8-ounce) carton low-fat strawberry-flavored yogurt
1 large banana, diced
1/4 cup finely chopped pecans
2 tablespoons sifted powdered sugar

Place thawed strawberries in container of a food processor or electric blender; process until smooth. Spoon strawberry puree into a large bowl; add remaining ingredients, and stir mixture well. Spoon 1/3 cup strawberry mixture into each of 12 paper-lined muffin pans. Freeze until firm. Remove from freezer 10 minutes before serving.

Yield: 12 servings
Source: unknown

Per serving: 75 calories, 1.4 grams protein, 2 grams fat, 14 grams carbohydrate, 2 milligrams cholesterol, 22 milligrams sodium, and 38.8 milligrams calcium.
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Fruit Pizza

1 (18-ounce) package refrigerated cookie dough
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruit you want), well drained
1/2 cup orange, peach, or apricot preserves
1 tablespoon water

Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Note: This does not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated dough.

Makes 8 to 10 servings
adapted from source: What's Cooking America by Linda Stradley & Andrea Cook
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Hidden Treasure Strawberry Salad

3 (3-ounce) packages strawberry-flavored gelatin
1 cup boiling water
1 (10-ounce) package frozen sliced strawberries, partially thawed
1 (15-1/4-ounce) can crushed pineapple, drained
3 medium bananas, mashed
1/2 cup coarsely chopped pecans
1 (8-ounce) carton commercial sour cream

Dissolve gelatin in boiling water; stir in fruit and pecans. Pour half of gelatin mixture into oiled 12- x 8- x 2-inch dish; chill until firm. Store remaining mixture at room temperature. Spread sour cream over congealed fruit mixture. Spoon remaining gelatin mixture over sour cream; cover and chill until firm.

Yield: 12 servings
adapted from source: The Southern Living Cookbook
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BANANA BERRY SHAKE

1/2 cup milk
1/2 cup frozen unsweetened strawberries
1/2 cup frozen vanilla, strawberry or banana yogurt
1/2 very ripe banana, peeled
1 tablespoon sugarless strawberry preserves
3 ice cubes

Put banana and yogurt into freezer 20-30 minutes before preparation.

In a blender, process all ingredients until smooth and serve immediately.
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BANANA PINEAPPLE TROPICAL PIE WITH
EQUAL

29% calorie reduction from traditional recipe.

Pie Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 container (8 oz.) frozen light whipped topping, thawed
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans

Preheat oven to 375°F. Roll pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with a fork. Bake in preheated oven 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal® until blended. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract. Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.

Makes 10 servings.

*May substitute 12 packets Equal® sweetener.