Frozen Banana-Strawberry Crunch Bars

1. Cook strawberries in a medium saucepan over medium-low heat 15 minutes or until very soft, mashing with back of a spoon and stirring occasionally. Add pectin; reduce heat to low and cook 10 minutes or until very thick. Remove from heat; cool completely.

2. Purée bananas, cottage cheese and 1 cup yogurt in a blender on high until smooth. Makes about 2 1/2 cups banana mixture.

3. Stir 1/2 cup banana mixture into strawberry mixture; transfer to a piping bag with a round tip. Divide remaining 2 cups banana mixture into 10 (4-ounce) ice pop molds; pipe 2 tablespoons strawberry mixture into the center of each mold. Insert sticks into molds; freeze at least 5 hours or up to overnight.

4. Pulse cookies, cornflakes and freeze-dried strawberries in a food processor until small crumbs remain; transfer to a shallow dish. Stir soy milk and remaining 2 tablespoons yogurt in a small bowl. Remove ice pops from molds and brush with soy milk mixture; press both sides into cookie mixture to coat and place on rimmed baking pan. Freeze bars 1 hour or until chilled. Makes 10 bars.

Chef Tip:
The banana and strawberry mixtures can also be served in cups topped with the cookie mixture.