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
For the smoothie:
1/2 frozen banana 1/2 cup frozen raspberries 1/2 cup plain nonfat Greek yogurt 2 tsp unsweetened cocoa powder (add more to your liking) 1/4 cup plain unsweetened almond milk
1/4 cup fresh raspberries 2 tbsp pomegranate seeds 1 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 serving CALORIES 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