Place everything in a blender and mix.
Enjoy.
Note: For a thicker smoothie, just add more ice.
Crush ice cubes in blender.
Add a few tablespoons of cold water.
Chop/slice frozen banana into pieces.
Add banana, strawberries and yogurt into blender.
Blend until smooth, add a little water if it's too thick.
Sit back and chill out with the healthy smoothie.
Combine strawberry nonfat frozen yogurt,
a
banana and milk. Blend until smooth.
Defrost banana chunks for 5 minutes. Combine banana and 1 cup strawberries in a blender; blend until smooth. Pour into a bowl.
Top with coconut flakes, chia seeds, fresh banana slices, strawberry pieces, and blueberries.
Chop up the strawberries and banana. Place strawberries and banana into freezer bag.
When ready to make pull out of freezer and allow to sit for 5 minutes (I like to be able to break the fruit up a little before placing in blender). Add fruit and almond milk into blender. Blend till smooth and serve.
In a blender, process until smooth ripe banana, strawberries, fat-free milk, low-fat plain yogurt, honey, and 1 or 2 ice cubes.
Serve.
Combine all ingredients in blender and set to smoothie or medium high setting until blended (add extra ice to desired consistency).
In a blender, combine bananas, frozen strawberries, yogurt and milk.
Blend until smooth.
Pour into glasses and serve.
Add all ingredients to blender.
Use ice breaker mode on blender to chop fruit and ice.
Then finish blending and enjoy.
Place strawberries, banana and yogurt in blender container. Pulse until fruit is well blended, scraping sides of container, if necessary.
Add ice; pulse until ice is well blended.
Pour into glass and top with one serving (2 tablespoons) Reddi-wip. Serve immediately.
In a blender or food processor, combine banana chunks, berries, and orange juice.
Puree untl blended.
Add yogurt and puree until smooth.
If needed, add more juice to achieve desired consistency.
Slice bananas into a pie plate (if the bananas are on the bottom they'll be covered and won't turn brown).
Dissolve Jello in 1 cup of boiling water, dissolve pudding mix in 1/2 cup hot (not boiling) water. Combine jello and pudding and microwave on high for 2 minutes. ADD STRAWBERRIES TO SAUCE GENTLY STIR UNTIL FULLY COATED, POUR OVER BANANAS.
Chill for 4 hours.
Serve with a dollop of FF Cool Whip.
NOTE: I AQUIRED THIS RECIPE AS A CRUSTLESS PIE, BUT I'VE ALSO DIVIDED THIS AND PUT IN INDIVIDUAL CUSTARD CUPS.
poon,mix Jello mixture, Banana extract, mashed banana and 2/3 tub
Heat strawberry juice and water (1 1/4 cups) to boiling point in a 2-quart saucepan.
Remove from heat.
Add strawberry-banana jello and stir until dissolved.
Cut ice cream into pieces and add to hot liquid; stir immediately until melted.
Chill until mixture is thickened, but not set, 15 to 20 minutes.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
Stir in cold water.
Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
Stir in strawberries and banana.
Pour into 5-cup mold sprayed with no stick cooking spray.
Refrigerate 4 hours or until firm.
Unmold.
Store leftover gelatin mold in refrigerator.
In a blender or food processor, blend bananas, 1/2 of the strawberries, orange juice and lemonade until smooth.
Remove 1/2 of mixture; set aside.
Add 1 cup water to mixture in blender; blend until smooth.
Place in Bundt pan.
Repeat with remaining strawberry-banana mixture and water; add to Bundt pan.
Slice remaining strawberries and place neatly around the mixture in the Bundt pan.
Cover and freeze until solid.
Prepare gelatin with hot water; add ice cubes after gelatin is dissolved.
Transfer to blender.
Add banana and yogurt.
Puree on low speed.
Divide into 4 cups.
Cover and refrigerate about 1 1/2 hours.
Serve with 1/4 berries added to top to garnish.
Serves 4. Contains 45 calories, 1 gm fat and 80 mg sodium.
Prepare gelatin with water according to the directions on the package. Refrigerate until slightly set, but not yet firm.
Meanwhile place hulled and sliced strawberries in a small bowl. Add sugar and leave at room temperature while the gelatin sets in the refrigerator.
When the gelatin is slightly set, add sliced strawberries, sliced banana, and chopped pecans. Stir gently to mix. Return gelatin to the refrigerator until firm.
Can be garnished with a tablespoon of whipped cream per serving, if desired.
Combine the jello and boiling water in a medium mixing bowl until it is completely dissolved.
Mash the banana well in a small mixing bowl.
Add all the other ingredients and stir until blended.
Pour into a mold and refrigerate 1 hour or until firm.
Remove stems and hulls from strawberries.
Mash together strawberries and bananas.
Set aside.
In large mixing bowl, stir together eggs, brownie mix, water and oil just until moistened. Stir in strawberry-banana mixture.
Pour into lightly greased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool.