4 lg. ripe bananas
1 c. crushed pineapple, undrained
1 c. non-fat dry milk powder (this makes more of a sherbet and is optional)
10 maraschino cherries, cut up
2 c. orange juice
2 tbsp. lemon juice

At least 7 hours before serving or up to a month before - in a large bowl, mash bananas until smooth. Stir in remaining ingredients until well blended. Pour mixture into a 9 x 9 inch baking pan; cover with foil or plastic wrap and freeze until partially frozen - about 2 hours.

Spoon mixture into large bowl. With mixer at medium speed, beat until smooth, but still frozen, return mixture to pan. Cover with foil or plastic wrap and freeze until firm.

Option: If you use milk powder, put the pineapple and its juice with the powder in the blender and whirl until smooth and proceed as directed.

To serve: Let mixture stand at room temperature for 10 minutes for easier scooping. Makes about 12 servings at 70 calories without the milk added.