Last summer I was introduced to the instagram smoothie bowl craze by my teenage daughters. Literally a smoothie in a bowl. Thickened with frozen fruit to add natural sweetness and creaminess. Topped with an ever-changing but always pretty array of fresh fruit, nuts and seeds. Designed to be eaten with a spoon, rather than slurped through a straw. Consumed at any time of the day – breakfast, brunch, after school or sport snack and even the occasional dessert. The flavour combinations are limitless, guided by whatever is fresh, in season and happens to be sitting in the fruit bowl or fridge. Here is my take on a mini 5-2 fast day berry and yoghurt smoothie bowl. Easy and delicious, high in anti-oxidants, with just 95 calories per serve, I know this is going to become one of my favourite fast day fixes.
With berries in peak season at the moment I’ve been buying them up by the punnet to restock my freezer. Taking it one step further, when I have the time I fully intend to make up big batches of smoothie base, apportioning generous one-third cup serves into snack size ziplock bags and freezing for a quick smoothie bowl fix. All that will be needed when those pesky hunger pangs strike is a quick blitz in the blender or, even easier, simply leave the smoothie to soften in a bowl as you select your toppings. Thinking out loud, why stop at berries and yoghurt. I’m very certain my fast day mango buttermilk lassi would also make an excellent smoothie base.
Mini Berry And Yoghurt Smoothie Bowls
Makes 4 half cup capacity smoothie bowls (95 calories per serve)
For the Smoothie Base
1 cup frozen berries (90 calories)
1/2 cup low fat Greek yogurt (70 calories)
1/3 cup freshly squeezed orange juice (40 calories)
For the Topping
1/2 punnet (125g) fresh strawberries (40 calories)
1/2 punnet (75g) fresh blueberries (40 calories)
1/4 cup pomegranate arils (seeds) (32 calories)
1 passionfruit (17 calories)
2 teaspoons roasted pumpkin seeds (32 calories)
1 teaspoon chia seeds (20 calories)
PLACE frozen berries, Greek yogurt, and freshly squeezed orange into a blender and pulse until smooth and thick.
DIVIDE smoothie base evenly between four half cup ramekins.
GARNISH with fresh strawberries, blueberries, pomegranate arils, roasted pumpkin seeds and chia seeds. Serve immediately.
The Paddington Foodie 
Beautiful photo! These remind me of acai bowls, which are very popular on the west coast/California. When I was home in CA last summer I had one for the first time and it was delicious. They haven’t quite gained the popularity here on the east coast, but I’m sure it won’t be long. I’ve been sprinkling chia seeds onto plain Greek yogurt, raw walnuts and fresh fruit for my breakfast lately. So delicious! I need to have a look at your mango buttermilk lassi, which sounds like it would be refreshing as the warmer weather creeps in.
Acai bowls are very on trend over here at the moment, along with chia puddings. My swimmer loves chia – great fuel for sustained energy during those long training sessions. I mix them with pureed berries to make a really delicious all natural energy gel.
I am about to embark on the 5-2 journey and I was searching the net for recipe ideas for fast days, when I happened across your Blog. I love that you have included a calorie breakdown in your 5-2 Fast day recipes, which also look delicious. I am also a fellow Sydney-sider so I know the ingredients you use are not only seasonal but also easily available. Thank you for your wonderful inspirational blog.
Thank you for your lovely comment Martina and I hope you enjoy your 5-2 journey.