I’ve had a version of this Smoothie Bowl recipe almost every day since the New Year. It started out as a breakfast dish because I was tiring of porridge. I then had it for a light lunch when I hankered after something light and fruity. And one evening even had it instead of supper because I felt heavy and lethargic (and perhaps coming down with a heavy cold – which I was!)
I’ve therefore called it 7 to 11 because it’s like the all-day breakfast style dish suiting many meal occasions and defying categorisation. It will also be far better than any commercial concoction that you might find on the supermarket shelves or in a chiller cabinet.
It also extremely versatile because you can use whatever fruit you have to hand or is your current favourite and dress with an infinite variety of additional fresh fruit, nuts, seeds and herbs. The one above uses raspberries, pomegranate seeds, a dusting of mixed seeds and nuts, a few leaves of mint and a smidgen of chopped no-sugar-added dark chocolate – very scrummy.
A basic one, outlined below, which we measured to make then served in one of our Bariatric Portion, Cook and Serve Cups, uses raspberries, blueberries and fresh mango slices but is only given as a guide – do tinker with it, at any time of day (or night), for a cupful of healthy goodness (with a good level of protein).
7 TO 11 SMOOTHIE BOWL
150 g/2/3 cup fat-free Greek or Skyr yogurt
100 g/scant 1 cup fresh or frozen raspberries
1 tbsp rolled porridge oats
1 tsp honey or calorie-free sweetener (optional)
30 g/1/3 cup raspberries
30 g/¼ cup blueberries
abut 2 small slices mango, chopped
- Place the yogurt, raspberries, oats and sweetener, if used, in a blender and blitz until smoothish.
- Pour into a serving cup and decorate with the raspberries, blueberries and mango to serve.
WLS PORTION: ½-1
V suitable for Vegetarians
CALORIES PER PORTION: 205