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Trifle Smoothie Bowl

Serves 2.


    Trifle Smoothie Bowl

    Full of holiday cheer, this Trifle Smoothie Bowl brings all the flavour of a decadent holiday trifle to your breakfast table. A superb source of vitamin C, cranberries are a powerful antioxidant-rich food that may help block some damage caused by free radicals in the body.



    To gild the lily, top with dollops of Vanilla Whipped Topping (recipe found with Gingerbread Smoothie) and stir a splash of natural rum extract into coconut milk before ribboning through smoothie bowl.


    Trifle Smoothie Bowl


    • 2 bananas, peeled, sliced, and frozen
    • 1 cup (250 mL) frozen cranberries, thawed
    • 1/2 cup (125 mL) plain yogurt or plain coconut yogurt
    • 2 tsp (10 mL) pure vanilla extract
    • 2 tsp (10 mL) ground cinnamon
    • 1/2 tsp (2 mL) ground nutmeg
    • 2 Tbsp (30 mL) coconut milk
    • 2 Tbsp (30 mL) pomegranate seeds
    • 2 Tbsp (30 mL) toasted coconut ribbons or toasted sliced almonds
    • 2 Tbsp (30 mL) raw pumpkin seeds
    • 1/4 cup (60 mL) puffed grains (quinoa, brown rice, buckwheat, or millet)
    • 1/2 cup (125 mL) fresh raspberries, blackberries, or strawberries


    Per serving:

    • calories329
    • protein9g
    • fat11g
      • saturated fat7g
      • trans fat0g
    • carbohydrates53g
      • sugars26g
      • fibre10g
    • sodium56mg



    In blender, combine bananas, cranberries, yogurt, vanilla extract, cinnamon, and nutmeg until smooth and creamy. Divide smoothie between 2 serving bowls. Dollop dots of coconut milk onto smoothie and create a marbled effect by dragging a knife or wooden skewer through smoothie mixture.


    Garnish each bowl with pomegranate seeds, coconut ribbons, pumpkin seeds, puffed grains, and fresh berries. Serve immediately.


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    This recipe is part of the ’Tis the Season for Smoothies collection.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.