Berry Smoothie Bowl

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(3)
Breakfast & Brunch|Vegetarian
1 peopleServes
1
Prep   5 min
  • Frozen mixed berries, 125 g, fresh or frozen
  • Chobani Low Fat Greek Yogurt, 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 reserved 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 5-8 minutes. Once cool, store in airtight bags on containers in the fridge for 1 month or freezer for 12 months. You can double smoothie and keep one portion in a glass or bowl, covered for 3 days in the fridge. 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 & Cereals1
Vegetables0
Fruit1.1
Dairy2
Healthy Fats & Oils1
Indulgences0
Calories492
Protein33.8 g
Total fat9.4 g
- Saturated fat3.4 g
Total carbohydrates62.5 g
- Total sugars44.6 g
Fibre11.8 g
Sodium173 mg

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