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.
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
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.