A triple berry smoothie bowl should be thick enough to eat with a spoon. That sounds obvious, yet one generous pour of almond milk can turn it into an ordinary smoothie. This version starts with one cup of frozen mixed berries, a small amount of milk, Greek yogurt, and ice as needed. It takes about five minutes, including the time spent deciding which toppings are worth opening. I usually choose one crunchy thing and fresh berries. A crowded top looks pretty, but it can bury the cold berry base.
What makes it bowl-thick
Frozen fruit provides both flavor and structure. Fresh berries release more liquid as they blend, so they are better saved for the top. Greek yogurt adds body and a little tang, which keeps the berries from tasting flat. Unsweetened almond milk loosens the mixture just enough for the blender blades to move.
Start with less liquid than you think you need. You can always add another splash. Taking liquid back out is harder. Ice thickens a soft mixture, though too much dilutes the berry flavor. A few cubes are usually enough if the fruit is properly frozen.
Toppings should add something
Fresh blueberries, raspberries, and blackberries reinforce the fruit flavor without changing the base. Granola brings crunch and makes the bowl feel more substantial. Hemp hearts or chia seeds add a mild, nutty texture. Use any combination, but remember that toppings change the nutrition beyond the supplied estimate for the base.
I like to prepare the toppings before blending. The smoothie bowl begins softening as soon as it leaves the blender, and stopping to slice fruit afterward costs some of that thick texture. Chill the serving bowl for a few minutes if the kitchen is warm. It is a small step, but it buys useful time.
Blend only as long as needed
Add the frozen mixed berries, almond milk, and Greek yogurt to a blender or food processor. Blend, stop, and scrape down the sides. If the blades spin without catching the fruit, add almond milk one tablespoon at a time. If the mixture becomes too loose, add a little ice and blend again.
Stop once the base is smooth. Long blending creates heat and melts the frozen fruit. Spoon it into the bowl immediately, then add the prepared fruit, granola, hemp hearts, or chia seeds. Eat it right away for the best texture.
This recipe makes one serving. The supplied nutrition for the untopped bowl is 121 calories, with 19.4g carbohydrates, 6g protein, 1.8g fat, 5.5g fiber, and 10.9g sugar. Smoothie bowls do not store especially well once blended, so make this one when you are ready to sit down.
A food processor can be easier than a tall blender for a very thick bowl because its wider base keeps the fruit near the blade. Whichever machine you use, pause before scraping and never push food toward moving blades. If frozen berries have formed one solid block, tap the bag against the counter and separate them first. The machine will blend more evenly and need less added milk. Serve with a sturdy spoon, especially if granola or seeds are on top.
For a colder bowl, measure the berries and return them to the freezer while arranging the toppings. Greek yogurt straight from the refrigerator helps too. If your berries are particularly tart, taste the base before serving and adjust it with the toppings rather than pouring in sweetener automatically.
Triple Berry Smoothie Bowl
Description
Frozen berries, almond milk, Greek yogurt, and ice make a cold, spoonable breakfast base.
Ingredients:
Instructions
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Blend frozen berries, almond milk, Greek yogurt, and enough ice to make a thick, smooth base.
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Add milk one tablespoon at a time only if needed.
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Spoon into a bowl and add chosen toppings.
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Serve immediately..
Note
Nutrition for the untopped bowl: 121 calories, 19.4g carbohydrates, 6g protein, 1.8g fat, 111.9mg sodium, 5.5g fiber, 10.9g sugar.