INGREDIENTS:

• 3 bananas
• 3 containers (8 ounces each) fat-free strawberry yogurt
• 1 package (10 ounces) frozen strawberries, thawed and undrained
• 1 can (8 ounces) crushed pineapple, undrained

INSTRUCTIONS:

1. Line 18 muffin-tin cups with paper baking cups.

2. Dice or mash bananas and place in a large mixing bowl.

3. Stir in remaining ingredients.

4. 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.

5. Before serving, remove paper cups and let stand 10 minutes.

FROM FARM TO FOOD: 

• Dairy fact: Helpful bacteria are used in turning milk into yogurt.
• Strawberry fact: One acre produces 50,000 pounds of strawberries.
• Banana fact: Bananas are a great source of potassium.

For more recipes, visit www.kidsacookin.org.