Try these fun, healthy recipes out on your family!

Sweet-on-you Banana Split

1 banana
1/2 cup yogurt, plain or fruit-flavored
1/4 cup diced strawberries or raspberries, or a combination of both
2 tablespoons granola or other unsweetened cereal

Cut the banana in half lengthwise and place in a bowl. Top with the yogurt, then add diced fruit and sprinkle with cereal.

Strawberry Shortcake Kebobs

12 medium strawberries
12 cubes of angel food cake (store bought are fine)
6 8-inch bamboo skewers
1/4 cup semi-sweet chocolate chips

Alternately thread two strawberries and pound cake squares on each skewer. In a small saucepan or in the microwave, melt chips. Drizzle chocolate over kebobs. Refrigerate until set. Makes six.

Maraschino Lemonade Pops

1 jar (2 1/2 ounces) maraschino cherries
1 can (3 ounces) frozen pink lemonade concentrate, partly thawed
1 teaspoon water
2 3-ounce paper cups
2 wooden craft sticks

Put a colander or strainer in a bowl. Pour cherries into the strainer, saving the juice in the bowl. Put one whole cherry in each paper cup. Put the remaining cherries on a cutting board. With a sharp knife, carefully cut cherries into small pieces. Put chopped cherries, lemonade concentrate, water and the juice you saved from the jar of cherries in the container of an electric blender or food processor. Puree or blend until smooth. Fill paper cups with equal amounts of cherry mixture. Freeze 30 to 40 minutes, or until very slushy. Place wooden craft sticks in the center of each cup. Freeze one hour longer or until firm. To serve, peel off paper cups.

Raspberry Sherbet

5 cups raspberries
3/4 cup sugar
1 cup water
1 tablespoon lemon juice
2 egg whites, lightly beaten

Put the raspberries in a small saucepan and cook over low heat until they start to render their juices, about 10 minutes. Push this mixture through a sieve to remove seeds and set aside. Bring the water and sugar to a boil. Simmer about 10 minutes, then add the raspberry mixture and lemon juice. Cool. Once cool, fold in egg whites. Pour into an ice cream freeze and freeze according to manufacturer's directions.

Tofu Strawberry Mousse

8 to 10 very large strawberries, stems removed
1 1/2 pounds firm tofu
1 1/2 cups powdered sugar

Place the strawberries in a blender or food processor. Pulse until almost liquefied. Add the tofu and pulse until combined. Gradually add the powdered sugar; blend until smooth. Pour into a bowl, cover with plastic wrap and refrigerate for at least two hours. To serve, spoon into individual serving bowls. Garnish with additional sliced strawberries, if desired.