Enjoy a refreshing treat that’s delicious and nutritious!
Number of servings: 18
Ingredients
3 bananas
24 ounces nonfat strawberry yogurt
10 ounces strawberries, frozen (thawed and undrained)
8 ounces crushed pineapple (undrained, canned)
Directions
- Line 18 muffin-tin cups with paper baking cups.
- Dice or mash bananas and place in a large mixing bowl.
- Stir in remaining ingredients.
- Spoon into muffin-tin cups and freeze at least 3 hours or until firm. Remove frozen cups and store in a plastic bag in freezer.
- Before serving, remove paper cups and let stand 10 minutes.
Per serving: 50 calories, 0 g fat, 0 mg cholesterol, 25 mg sodium, 12 g carbohydrates, 1 g fiber, 8 g sugar, 2 g protein, 0 percent vitamin A, 15 percent vitamin C, 6 percent calcium, 2 percent iron. Percent daily values are based on a 2,000 calorie diet.
Recipe courtesy of the U.S. Department of Agriculture, recipefinder.nal.usda.gov.
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