There are few breakfasts that I like as much as this vibrant raspberry smoothie bowl loaded with toppings. My favorites: almonds, melted chocolate, fresh fruit, coconut, granola, or basically anything I find in the pantry or refrigerator.
All the flavors taste delicious to me, but the subtle acidity of the raspberries is something I truly love. In general, the fruits that I use to make smoothies add sweetness since I like to add as many vegetables as I can (broccoli, zucchini, cauliflower, spinach). However, in this specific case, I prefer to leave the acidic taste with just a tiny bit of sweetener.
Not everyone likes this flavor so all you have to do is adjust it with some sweetener like maple syrup. Try until you find the combination that you like best. When I do it for Johny, for example, I add a banana or some dates to sweeten it without using too much syrup. The color is not as intense as when is 100% raspberries but it is equally delicious. Actually… I would say that with banana, it is creamier, so go ahead if you need it sweeter
Raspberries are low in calorie, high in fiber, vitamins, minerals and antioxidants (1)
These delicious berries are very easy to add to your diet and make a tasty addition to breakfast, lunch, dinner or dessert. You can for instant, make these fluffy pancakes and top them with stewed berries.
Let’s go!
Gluten-free, Nut-free, Refined sugar-free, Vegan.
Yield: 2-3 servings
Time: 5 min
Ingredients
400 gr frozen raspberries
400 gr yogurt ( I used vegan coconut)
3-5 Tbsp maple syrup (or more if you like it very sweet)
Directions
Add all your ingredients in your blender or food processor, scraping the sides if necessary.
Serve immediately with the toppings you want.
By the way…
Smoothie bowls are best eaten fresh, just after making them because if you freeze them the texture can crystallize, and if you leave them in the fridge they will be very liquid and lose their creamy texture.