The warm weather is coming… we are slowly creeping into the 60’s over here. I can’t believe it is basically May and we still haven’t had a spring in New England. It’s been so crazy (and sorta depressing)! At any rate, I am trying to keep my spirits up by making some spring and summer-inspired meals. From rainbow spring rolls to this “nice cream”. This is the kind of snack that is best eaten in the sunshine.
I even let Willow try a quick taste of it (just on my finger) and her eyes lit up. Baby girl knows what’s good. I hope you enjoy this recipe and it brings a little bit of happiness into your life, too!
Recipe
You will need:
- 1 cup frozen mango
- 1 frozen banana
- 3-4 frozen strawberries
- About 1/4 – 1/2 cup non-dairy milk (I like almond)
- 2 pitted medjool dates
- Granola (optional topping – I like Cascadian Farms)
To make:
- Add mango, banana, strawberries, milk, and dates to blend. Run until smooth.
- Just a note – I start with less milk and then work my way up depending on consistency. You want it to be pretty thick, so if you have to stop and mash it in between blending, give that a try!
Quick, sugar-free, and dairy-free. A healthy summer snack for everyone to enjoy… even little ones. Have a beautiful day, friends! xo bianca
