1 pt. strawberries
2 (8 1/4 oz.) cans crushed pineapple (in heavy syrup)
2 lg. bananas, sliced
2 tbsp. lemon juice
1/8 tsp. salt

Rinse strawberries and pat dry. Reserve 4 strawberries for garnish. Hull remaining strawberries and cut into pieces. Blend strawberries, pineapple and syrup, bananas, lemon juice, and salt in a blender until smooth. Pour mixture in a 9 x 9 inch baking dish. Freeze until partially frozen and thickened (about 3 hours), stirring occasionally. Spoon mixture into 4 to 6 ounce freezer safe dessert glasses. Garnish with strawberries. Can be frozen for 2 weeks. Makes 4 servings. 165 calories each.