Ingredients

• 2 Mission Small / Fajita Flour Tortillas
• 4 tablespoons Jif Creamy Peanut Butter
• 2 tablespoons Smucker's Strawberry Jam, Jelly, or Preserves
• 2 bananas, peeled

Preparation

1. Place tortillas on a paper towel and microwave for 10 seconds.
2. Spread 2 tablespoons peanut butter on each tortilla. Add 1 tablespoon jelly to each tortilla.
3. Place the banana near the edge of the tortilla and fold up the ends of the tortilla. Roll-up and enjoy!

Serves

2

SOURCE: Mission Foods

Ingredients

• 3 tablespoons cornstarch
• 1 1/3 cups water
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3 egg yolks, beaten
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 3 medium bananas, sliced and dipped in lemon juice from concentrate and drained
• 1 (9-inch) baked pastry shell or 1 (9-inch) graham cracker crust
• Whipping cream, whipped

Preparation

1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
2. Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pastry shell.
3. Pour filling over bananas; cover.
4. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Preparation Time

15 minutes

Cook Time

10 minutes

Serves

Makes one 9-inch pie

Source

Eagle® Brand Sweetened Condensed Milk

Ingredients

• 2 firm ripe bananas
• 2 tablespoons orange juice
• 1/2 cup red grapes (about 16)
• 1/2 cup green grapes (about 16)
• 8 10-inch wooden skewers
• 1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), finely chopped

Preparation

1. Line a baking sheet with wax paper. Cut the banana into 1/2-inch-thick rounds. Place in small bowl and toss gently with the orange juice.
2. Skewer fruit, alternating two grapes for each piece of banana, and place fruit skewers onto lined tray.
3. Place chocolate in small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt chocolate.
4. Using a spoon, drizzle melted chocolate onto fruit skewers.
5. Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.

Description

These delightful frozen treats are healthy, too.

Serves

Makes 4 servings

Source

California Table Grape Commission

Ingredients

Strawberry Shake

• 1 container (8 ounces) lemon nonfat yogurt
• 2 cups cubed, seeded watermelon
• 1 pint fresh strawberries, cleaned and hulled
• 1 medium banana, peeled and sliced

Frozen Smoothie Pops

• Strawberry Shake
• Small paper cups
• Popsicle sticks

Preparation

Strawberry Shake

1. In blender or food processor, process yogurt, watermelon, strawberries and banana until smooth and frothy. Serve immediately.

Frozen Smoothie Pop

1. Pour prepared Watermelon Strawberry Shake into small paper cups.
2. Freeze, inserting popsicle sticks or plastic spoons when mixture is partially frozen. Or, pour Watermelon Strawberry Shake into ice cream machine.
3. Set and enjoy.

Source

National Watermelon Promotion Board

Ingredients

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup sour cream
• 6 tablespoons lemon juice, divided
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided
• 1/4 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 3/4 cup chopped nuts
• 3 medium bananas, sliced and divided
• 1 (8-ounce) can sliced pineapple, drained and cut in half
• 10 to 12 maraschino cherries, drained and patted dry
• Additional chopped nuts for garnish
• 1 (1-ounce) square semi-sweet chocolate

Preparation

1. Preheat oven to 375°F. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
2. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.
3. On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
4. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
5. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.

Preparation Time

10 minutes

Serves

Makes one (12-inch) pizza

Notes, Tips & Suggestions

Tip: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten same day as assembled.

Source

Eagle® Brand Sweetened Condensed Milk
National Sweet Cherry Foundation