Strawberry Banana Summer ‘Soup’ & Ice Pops

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Oh yes, I do have summer on the brain!  I’m perfecting my cool, refreshing recipes for the hot Texas summer.  After getting 2 lbs. of fresh strawberries on sale at the grocery store the other day, I was in full on experimental mode in the kitchen.  I wanted to create a dessert that would finish off a grill out that would be light but still pack a flavor punch.  I think I achieved that, I even made a ‘kid’ version by freezing it in plastic cups for ice pops.

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Strawberry Banana Summer “Soup’

Makes about 4-6 dessert servings or ice pops.

Strawberry Banana Summer "Soup"

1/4 cup honey
1/2 tbsp cornstarch
1/2 tsp vanilla
1/4 tsp cinnamon
1 banana, sliced
1 1/2 cups strawberries, hulled & quartered
7 oz. of strawberry yogurt (not a thick consistency)

Combine the honey, cornstarch, vanilla and cinnamon in a medium sauce pan until combined, add the fruit and on medium-high heat bring to a boil.  Reduce heat, and continue stirring until bananas just start getting mushy, about 5 minutes (if this happens sooner remove pan from heat).

Strawberry Banana Honey Mix

Place mixture in a mixing bowl and add yogurt.  Coat fruit mix in yogurt.  Spoon into custard cups or small dishes and refrigerate for at least 2 hours (alternately you could chill the ‘soup’ in the mixing bowl and then spoon it out into individual chilled dishes just prior to serving).

Strawberry Banana Summer "Soup"

Strawberry Banana Summer "Soup"

To make ice pops, spoon into your favorite ice pop mold or 2 to 3 oz. plastic cup with popsicle stick or handle inserted in center.  Freeze overnight for best results.

Strawberry Banana Yogurt Ice Pops

Strawberry Banana Yogurt Ice Pop

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