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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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    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.