Ingredients

1/2 cup hulled sunflower seeds

3 cups hulled and halved strawberries

3/4 cup strawberry juice

3/4 cup pineapple juice

3 tablespoons sugar

1 ripe banana

3 tablespoons light corn syrup (optional)

Preparation

  1. Preheat oven 300F. Put seeds in shallow pan roasting for 6 minutes. Stir and roast for 4 more minutes (or) until lightly browned. Let cool.
  2. In a saucepan combine: strawberries, juices, and sugar to simmer for 5 minutes over medium heat; stirring to dissolve sugar.
  3. Put strawberry mixture into processor/blender and add banana; process until smooth.
  4. Stir in 1/3 cup of sunflower seeds; reserve the rest.
  5. Fill pop molds in mixture, insert sticks, freeze for 6 hours.
  6. Remove from refrigerator, let stand for 5 minutes before removing molds. Dip edges in corn syrup and stick remaining seeds on top.