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1 1/2 lbs. fresh or frozen strawberries
1 cup water
1. Remove the strawberry stems and then wash the berries. Slice each banana in to 4 to 6 pieces. Cut the pineapple into berry size chunks.
2. Put everything into a 4-qt pot and cook, covered, on high for about 6 minutes, stirring once. Carefully pour the mixture from the pot into a strainer with a bowl underneath to save the juice.
3. Pour the cooked fruit into a blender. Puree until smooth using 1/4 to 1/2 cup juice to adjust consistency.
4. Pour into two ice cube trays and cool. Wrap, freeze, and defrost cubes as needed.
Yield 3 1/2 cups
Information provided by american baby magazine.