1 Apple, peeled, chopped

1 Orange, peeled, sectioned

1 Banana, peeled, sliced

1/2 c. Fresh or Canned Pineapple Chunks

1 Pear, peeled, chopped

1 (10 oz) container Frozen Strawberries and juice

9 (5 oz) Paper Cups

9 Wooden Sticks

Combine all ingredients in a blender and puree. Pour 1/2 cup of puree into each paper cup. Cover with foil. Make slits in foil covers. Insert wooden sticks into each slit. Freeze.

Sharon Raasch • Imperial, Neb.

1 Apple, peeled, chopped

1 Orange, peeled, sectioned

1 Banana, peeled, sliced

1/2 c. Fresh or Canned Pineapple Chunks

1 Pear, peeled, chopped

1 (10 oz) container Frozen Strawberries and juice

9 (5 oz) Paper Cups

9 Wooden Sticks

Combine all ingredients in a blender and puree. Pour 1/2 cup of puree into each paper cup. Cover with foil. Make slits in foil covers. Insert wooden sticks into each slit. Freeze.

Sharon Raasch • Imperial, Neb.

1 Apple, peeled, chopped

1 Orange, peeled, sectioned

1 Banana, peeled, sliced

1/2 c. Fresh or Canned Pineapple Chunks

1 Pear, peeled, chopped

1 (10 oz) container Frozen Strawberries and juice

9 (5 oz) Paper Cups

9 Wooden Sticks

Combine all ingredients in a blender and puree. Pour 1/2 cup of puree into each paper cup. Cover with foil. Make slits in foil covers. Insert wooden sticks into each slit. Freeze.

Sharon Raasch • Imperial, Neb.

1 Apple, peeled, chopped

1 Orange, peeled, sectioned

1 Banana, peeled, sliced

1/2 c. Fresh or Canned Pineapple Chunks

1 Pear, peeled, chopped

1 (10 oz) container Frozen Strawberries and juice

9 (5 oz) Paper Cups

9 Wooden Sticks

Combine all ingredients in a blender and puree. Pour 1/2 cup of puree into each paper cup. Cover with foil. Make slits in foil covers. Insert wooden sticks into each slit. Freeze.

Sharon Raasch • Imperial, Neb.

1 Apple, peeled, chopped

1 Orange, peeled, sectioned

1 Banana, peeled, sliced

1/2 c. Fresh or Canned Pineapple Chunks

1 Pear, peeled, chopped

1 (10 oz) container Frozen Strawberries and juice

9 (5 oz) Paper Cups

9 Wooden Sticks

Combine all ingredients in a blender and puree. Pour 1/2 cup of puree into each paper cup. Cover with foil. Make slits in foil covers. Insert wooden sticks into each slit. Freeze.

Sharon Raasch • Imperial, Neb.