Recipe: Healthy Recipes Using Bananas for Brig

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.