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Trifle Smoothie Bowl

Serves 2.

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    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.

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    Tip

    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.

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    Trifle Smoothie Bowl

    Ingredients

    • 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

    Nutrition

    Per serving:

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

    Directions

    01

    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.

    02

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

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    Like this recipe?

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

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