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.