TROPICAL FRUIT SHERBET

1 (3 oz.) pkg. strawberry gelatin
1/2 cup boiling water
1 Tbsp. lemon juice
1 (20 oz.) can pineapple chunks in juice, undrained
1 ripe banana
1 (10 oz.) pkg. frozen, sweetened strawberries in quick-thaw pouch

Combine gelatin and boiling water in glass measuring cup. Stir with mixing spoon until gelatin is dissolved.

Pour into electric blender. Add lemon juice and pineapple chunks with their juice. Peel banana and cut into chunks with a table knife. Add to blender.

Put lid on blender. Turn on high speed. Blend ingredients until they are liquefied, about 45 seconds. Turn off blender. Remove container from base of blender. Remove lid from blender and pour mixture into baking pan.

Place pan directly on shelf in freezer. Freeze uncovered for 2 to 3 hours,
or until mixture if firm.

Defrost strawberries in pouch according to package instructions. (This usually takes about 15 to 20 minutes in warm water.)

Remove sherbet from freezer 15 minutes before serving to soften slightly. Scoop or spoon sherbet into 4 dessert dishes. Top each serving with 1/4 cup strawberries in juice. Serve immediately.

VARIATION:

TROPICAL FRUI POPS:
You can also use this recipe to make individual tropical fruit pops. Use the same ingredients, except leave off the strawberry topping. Pour the blended mixture into individual plastic containers. When almost frozen, place a stick in the middle of each pop. Then freeze until pops are firm (2 to 3 hours).

Serves 4
Source: American Heart Association Kids' Cookbook