Blueberry Smoothie Bowl

1 Reviews
100% would make this recipe again

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Preparation : 10 min
350 calories/serving

Ingredients

1 bananas, small, ripe, chunks 5.3 oz
1/3 cup blueberries, or other berries 1.5 oz
1/2 cup Greek yogurt, plain, 2% M.F. 4.6 oz
1/4 cup milk, skimmed, 0% 2.2 fl.oz
1 tsp chia seeds 0.2 oz
1 tsp unsweetened coconut flakes 0.1 oz
2 tbsp pecans 0.5 oz
1 tbsp pumpkin seeds 0.3 oz
2 tsp dried cranberries 0.2 oz

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Place the banana pieces and blueberries in a food processor or blender, setting aside a few banana pieces and a few blueberries for decorating. Add the yogurt and milk to the blender.
  2. Process on the highest speed until a well-blended purée forms, about 15 seconds, stopping to scrape down the sides of the container once or twice.
  3. Pour the smoothie into bowls then garnish with the remaining ingredients and the fruits pieces set aside.

Nutrition Facts Table

per 1 serving (350 g)

Amount

% Daily Value

Calories

350

Fat

14 g

21 %

Saturated 3.9 g
+ Trans 0 g

20 %

Cholesterol

0 mg

Sodium

80 mg

3 %

Carbohydrate

43 g

14 %

Fibre

7 g

27 %

Sugars

27 g

Net Carbs

36 g

Protein

18 g

Vitamin A

8 %

Vitamin C

21 %

Calcium

26 %

Iron

13 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Calcium, Fibre, Magnesium, Manganese, Potassium
Good source of  :
Phosphorus, Vitamin B12, Vitamin B6, Vitamin K, Zinc
Source of  :
Copper, Folacin, Iron, Niacin, Omega-3, Pantothenic Acid, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 2
Milk and Alternatives ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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