Grace Elkus Grace Elkus
March 27, 2015

If my week of sunny smoothie bowls hasn't given it away, I'm clearly ready for the warmer temps of spring. With the new season come patios, picnics, and long walks outside—as well as eating lighter meals and cooking produce-centric dishes. Feed me comfort food desserts all winter long, but I'll take soft serve and fresh fruit come April and May.

This smoothie bowl is the perfect warm-weather dessert. It's creamy, satisfying, and full of fun flavor—and will satisfy your sweet tooth without weighing you down. If you're making this bowl for breakfast instead, double the recipe for a heartier portion.

Chocolate Raspberry Smoothie Bowl

Ingredients:

For the smoothie:

1/2 frozen banana1/2 cup frozen raspberries1/2 cup plain nonfat Greek yogurt2 tsp unsweetened cocoa powder (add more to your liking)1/4 cup plain unsweetened almond milk

Toppings:

1/4 cup fresh raspberries2 tbsp pomegranate seeds1 tbsp dark chocolate chips

Combine smoothie ingredients in a blender, and blend until smooth. I prefer to drizzle the almond milk in as it blends so I can stop when it reaches my desired consistency. Pour into a bowl, and sprinkle on the toppings. Enjoy!

New to smoothie bowls? Grab some tips at the first post in this series.

Makes: 1 servingCALORIES 259; FAT 6.76g (sat 3.39g, mono 0.26g, poly 0.42g); PROTEIN 13.47g; CARB 42.7g; FIBER 10.6g; CHOL 0mg; IRON 2.14mg; SODIUM 95.3mg; CALC 157.4mg

Other Smoothie Bowls: Açai Berry, Green Grape, PB&J, and Pineapple Mango.

See More:Raspberry Recipes100 Lightened Chocolate Desserts

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