Photo by Deb Lindsey for The Washington Post
A smoothie bowl is a frosty fruit smoothie made extra thick so you can pour it into a bowl, top it with all kinds of fun add-ons and eat it with a spoon as a cool, refreshing breakfast or snack.
This version is a puree of cherries, for brilliant red color, and ripe banana, so sweet that you don’t need any added sugar, blended with low-fat milk and topped with juicy berries, chewy coconut and crunchy, protein-rich almonds and chia seeds. It’s one of those recipes you can freely play around with using any kind of fruit, milk, nuts and seeds you like
1 very ripe banana, frozen
2 cups frozen pitted cherries
1 1/4 cups low-fat milk (1 percent)
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/4 cup shredded dried unsweetened coconut
1/4 cup sliced almonds, toasted (see NOTE)
1 tablespoon chia seeds
Combine the banana, cherries, milk and vanilla extract in a blender; puree until smooth. You might need to stop the blender to stir with a spatula a couple of times, depending on the appliance’s power.
Divide among individual bowls, then arrange the blueberries, raspberries, coconut, almonds and chia seeds on top of each portion. Serve right away.
NOTE: Toast the almonds in a small, dry skillet over medium-low heat for several minutes, until lightly browned and fragrant, shaking the pan as needed to prevent scorching. Cool completely before using.
Makes 4 servings
Per serving: Calories 210; Total Fat 8g (Sat Fat 4g); Protein 6g; Carb 32g; Fiber 7g; Cholesterol 0mg; Sodium 35mg; Sugar: 21g