5 Healthy Treats For Mothers This Mother’s Day

Mother’s Day is here! A day dedicated to celebrating mothers, who sacrifice a lot to bring us into this world. We celebrate them for all the amazing things they have done for us. Wow your mother with these healthy, delicious treats to show them how much you appreciate her. 

Frozen Chocolate Banana Bites¹

Sweet • Nutty • Creamy-Crispy
Servings: ~20 bites | Prep Time: 10 minutes (+ chilling) | Freeze Time: 2 hours

A simple, elegant dessert that flexes healthier by using freeze-dried bananas and optional coconut coating. Rich chocolate meets creamy peanut butter in each bite—perfect for a refreshing, no-bake indulgence.

Ingredients

• 1 pack (~½ cup) freeze-dried bananas

• ½ cup chocolate chips

• ½ cup peanut butter (creamy or crunchy)

• 2 Tbsp shredded coconut (optional, for coating)

Instructions

1. Rehydrate the Bananas
   Place freeze-dried banana chunks in a bowl and cover with just enough warm water to immerse. Let sit for 10 minutes, then drain and pat gently dry. Arrange on a parchment-lined tray and freeze for 1 hour until firm.

2. Make the Chocolate-Peanut Butter Coating
   Combine chocolate chips and peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each until smooth and fully blended (about 1 minute total).

3. Dip the Bananas
   Working quickly (to keep everything chilled), dip each frozen banana piece into the chocolate-peanut butter mixture so it’s well coated.

4. Optional Coconut Coat
   Roll each coated banana bite in shredded coconut, pressing lightly to adhere.

5. Freeze Again
   Return the bites to the tray and freeze for another 1 hour, or until set and firm.

6. Serve & Enjoy
   Arrange on a plate and serve frozen. Store extras in an airtight container in the freezer (they’ll keep well for up to 2 weeks).

Tips & Variations

• Use almond butter or sunflower seed butter as a peanut-free option.

• Sprinkle with sea salt before the final freeze for a sweet-salty twist.

• For a more indulgent version, roll in crushed nuts, mini chocolate chips, or cocoa nibs instead of coconut.

Peach Mango Smoothie²

Tropical • Creamy • Naturally Sweet
Servings: 2 | Prep Time: 5 minutes

This vibrant smoothie blends freeze-dried mango and peach with banana, mango nectar, and a touch of honey for a refreshing, nutrient-packed drink that’s as cheerful as it is tasty.

Ingredients

• ½ cup freeze-dried mango chunks

• ½ cup freeze-dried peach dices

• 1 ripe banana

• ¾ cup mango nectar (or orange juice)

• 1–2 tsp honey (optional, to taste)

• ½ cup ice cubes

Instructions

1. Rehydrate the Fruit
   Add freeze-dried mango and peach pieces to a bowl. Cover with warm water and let sit for 10–15 minutes. Drain and gently pat dry.

2. Blend It All Together
   In a blender, combine the rehydrated fruit, banana, mango nectar, honey (if using), and ice. Blend on high until smooth and creamy.

3. Serve Immediately
   Pour into two chilled glasses and enjoy fresh, garnished with a mint leaf or a peach slice if you like.

Tips & Variations

• Add a scoop of Greek yogurt or vanilla protein powder for extra creaminess and protein.

• For an ultra-cold texture, freeze the banana before blending.

• Substitute pineapple juice or coconut water for a tropical twist.

Peaches & Berries with Lemon Mint Syrup³

Refreshing • Vibrant • Mom-Pleasing
Serves: 4 | Prep Time: 10 minutes | Chill Time: 4–6 hours

A bright and fruity salad combining sweet peaches with juicy berries. The lemon-mint syrup adds a light, herbal sweetness that’s perfect on a warm afternoon—and it pairs beautifully with vanilla ice cream for an extra indulgent touch.

Ingredients

• 1 cup freeze-dried peach dices, rehydrated

• 1 cup fresh blueberries (or freeze-dried rehydrated)

• ½ cup fresh mint leaves, roughly chopped

• 2 Tbsp fresh lemon juice

• 1 Tbsp honey or maple syrup

• ½ cup strawberries and/or blackberries, added before serving

Instructions

1. Rehydrate the Peaches
   Place dried peach slices in a bowl and cover with warm water. Let sit for 15 minutes, drain, and gently pat dry.

2. Mix Peaches & Berries
   In a serving bowl, combine rehydrated peaches, blueberries, and chopped mint.

3. Make Lemon-Mint Syrup
   In a small bowl, whisk together lemon juice and honey until smooth.

4. Marinate the Fruit
   Pour syrup over the fruit and give it a gentle toss. Cover and refrigerate for 4–6 hours to allow flavors to meld.

5. Finish with Fresh Berries
   Just before serving, stir in strawberries and/or blackberries for a juicy burst.

6. Serve
   Spoon into bowls and enjoy as-is or topped with a scoop of vanilla ice cream for dessert.

Tips

• Rehydrated blueberries can be used if fresh are unavailable.

• Adjust sweetness to taste—add more honey, or drop it altogether for a tart finish.

• Great make-ahead fruit salad for summer brunches or gatherings.

Banana Pancakes⁴

Fluffy • Naturally Sweet • Quick to Make
Serves: 4 | Prep Time: 10 minutes (+10 minutes rehydrating) | Cook Time: ~10 minutes

Warm, fluffy pancakes scented with real banana — no fresh fruit prep needed! These come together effortlessly with pantry staples and your rehydrated freeze‑dried bananas.

Ingredients

• 1 pack (~½ cup) freeze-dried banana slices

• 1 cup all-purpose flour

• 1 Tbsp baking powder

• ¼ tsp salt

• 2 Tbsp honey or maple syrup (optional)

• 2 large eggs

• ¾ cup milk (any kind)

• 1 tsp vanilla extract

• 1 Tbsp melted butter (plus more for cooking)

Instructions

1. Rehydrate the Bananas
   Place banana pieces in warm water to cover and let soak for 10 minutes. Drain and mash with a fork until smooth — set aside.

2. Combine Dry Ingredients
   In a large bowl, whisk together flour, baking powder, salt, and honey (if using).

3. Mix Wet Ingredients
   In another bowl, whisk eggs, milk, vanilla, melted butter, and mashed banana.

4. Blend the Batter
   Gently fold the wet mixture into the dry ingredients, stirring until just combined. Batter should be thick but pourable—add a splash of milk if needed.

5. Cook the Pancakes
   Heat a nonstick skillet or griddle over medium heat and brush with butter. Drop ¼–⅓ cup batter per pancake. Cook until bubbles form and edges look set, about 2–3 minutes; flip and cook another 1–2 minutes, until golden brown and cooked through.

6. Serve Hot
   Stack pancakes on a plate, top with additional sliced bananas, and drizzle with maple syrup, yogurt, or nut butter.

Tips & Variations

• For fluffier pancakes, separate egg yolks and whites—whisk whites until soft peaks form, then gently fold in.

• Make them dairy-free with plant milk and coconut oil.

• Add a handful of freeze-dried blueberries or chocolate chips to the batter for extra flavor.

Mango Chunk Dessert⁵

Creamy • Fruity • Make-Ahead Delight
Serves: 6 | Prep Time: 15 minutes (+ 10 minutes rehydrating) | Chill Time: 8+ hours

This elegant no-bake dessert swaps fresh mangoes for pantry-friendly freeze-dried mango chunks, delivering rich, creamy layers without the chopping. A luscious yogurt-cream mash blends with sweet mango puree and tender fruit chunks—perfect for a festive brunch or light dinner finale.

Ingredients

• 1 cup freeze‑dried mango chunks

• 1 cup Greek yogurt

• 1 cup frozen whipping cream (thawed)

• 1–2 Tbsp agave syrup (adjust to taste)

• ½ tsp almond extract

• Optional garnish: mint leaves or extra mango chunks

Instructions

1. Rehydrate the Mango
   In a bowl, cover freeze-dried mango with warm water and soak for 10 minutes. Drain and pat dry. Reserve ½ cup to pulse later; blend the other ½ cup until smooth to use as mango puree.

2. Prepare Yogurt & Cream
   In a large mixing bowl, whip together Greek yogurt and thawed whipping cream until creamy and slightly airy. Stir in ½ cup of the mango puree until blended.

3. Layer the Dessert
   In a glass dish or individual ramekins:

   • Spread a layer of mango‑yogurt‑cream mixture.

   • Top with a layer of coarsely pulsed rehydrated mango.

   • Pour the remaining mango‑yogurt mixture on top, smoothing the surface.

4. Chill
   Cover and refrigerate for at least 8 hours or overnight—this helps flavors meld and ensures a firm, mousse‑like texture.

5. Serve
   Just before serving, drizzle with any leftover mango puree and garnish with fresh mint or extra mango pieces if desired.

Tips & Variations

• Substitute coconut yogurt and coconut cream for a dairy-free version.

• Add a sprinkle of toasted coconut flakes or chopped pistachios for extra texture.

• Use vanilla extract instead of almond if preferred.

This Mother’s Day, take time to treat your mom with these amazing healthy treats. Don’t forget to purchase freeze dried bananas, mangos, and peaches, because you’ll need them for these recipes. Wishing all the awesome moms a Happy Mother’s Day.

References

1. http://www.seasaltwithfood.com/2011/05/frozen-banana-bites.html
2. https://www.onceuponachef.com/recipes/peach-mango-smoothies.html
3. https://www.onceuponachef.com/recipes/peaches-berries-with-lemon-mint-syrup.html
4. http://www.redappleapron.com/banana-pancakes/
5. http://www.eatingwell.com/recipe/263982/mango-tiramisu/

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