Berry smoothie bowl
1
| Prep | 5 min |
- Frozen mixed berries, 125 g, or fresh
- Chobani low-fat Greek yoghurt, any flavour, 1 cup(s)
- Milk, low-fat, ½ cup(s)
- Rolled oats, raw, 25 g
- Ground cinnamon, ¼ teaspoon(s)
- Passionfruit, 1 tablespoon(s) pulp
- Pistachios, unsalted, 7 g, raw kernels, chopped
- Shredded coconut, 1 teaspoon(s), or flakes
Method
Reserve 1 strawberry and thinly slice. Combine remaining berries, yoghurt, milk, oats, half the cinnamon and 3 ice cubes in a blender. Blend until smooth. Pour into a serving bowl.
Top with sliced strawberry, passionfruit pulp, pistachio kernels and coconut. Sprinkle with remaining cinnamon (and edible flowers, if desired). Serve.
TIP: Toasted nuts and coconut add flavour, colour and texture. Sprinkle them onto a baking tray and toast in 180°C fan-forced oven for 5 to 8 minutes. Once cool, store in airtight bags or containers in the fridge for 1 month or freezer for 12 months. You can double the ingredients and keep one portion in the fridge for 3 days. Complete step 2 just before serving.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 1 |
| Vegetables | 0 |
| Fruit | 1.1 |
| Dairy | 2 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 492 |
| Protein | 33.8 g |
| Total fat | 9.4 g |
| - Saturated fat | 3.4 g |
| Total carbohydrates | 62.5 g |
| - Total sugars | 44.6 g |
| Fibre | 11.8 g |
| Sodium | 173 mg |