Organic strawberries are in the stores!  And at a good price too!  I try to get organic strawberries because they are ALWAYS on the Dirty Dozen List.  And this year, like most, they are #1 (that’s not a good thing) on the Dirty Dozen List.  I use the Dirty Dozen – Clean 15 Lists put out by Environmental Workers Group each year to guide my purchasing decisions when I can.

Strawberries, just like other berries are naturally low in sugar and packed with fiber, vitamins, and minerals and are one of the most antioxidant-rich foods around.

So here’s a great “nice” cream (no sugar or dairy) to use up those great strawberries while they last!

• 1 pound fresh strawberries
• 2 medium bananas
• 1 tablespoon fresh lemon juice
• ¼ cup ice-cold water, as needed

Instructions:

1. Hull and coarsely chop strawberries. Peel and coarsely chop bananas. Spread the strawberries and bananas on separate sides of a baking sheet and freeze until solid, at least 12 hours.
2. Let the strawberries thaw at room temperature for 15 minutes. Transfer to a food processor (best) or blender and pulse until finely chopped, about 10 pulses.
3. Add the frozen bananas and lemon juice and process until smooth, 1 to 1 1/2 minutes, adding up to 1/4 cup cold water if needed to achieve the desired consistency, stopping to scrape down sides as needed.
4. For soft-serve enjoy right away; for a firmer texture, transfer to a freezer-safe container and freeze for up to 30 minutes.

Looking for more delicious recipes that use bananas to sweeten them up?  Check out my recipe for Banana and Oat Cookies.