High-proteinVegetarian Smoothie Bowl
Mango Razzleberry Smoothie Bowl
A mango and raspberry smoothie bowl with Greek yoghurt and avocado.
Serves2
Prep8 min
Freeze24 h
Spins1
Programs Smoothie Bowl
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 90 g | ¾ cup | frozen mango chunks | |
| 75 g | ½ cup | frozen raspberries or mixed berries | |
| 120 ml | ½ cup | whole milk greek yoghurt | |
| 19 g | 2 tbsp | avocado flesh | |
| 15 ml | 1 tbsp | raw agave nectar or honey | |
| Mix-ins | |||
| shredded coconut | |||
| toasted nuts | |||
| granola | |||
| cacao nibs | |||
Ingredients
Mix-ins
Method
- Fill an empty Creami pint with the mango, raspberries, yoghurt, avocado and agave, up to the max fill line, and mix until evenly combined. Put the lid on and freeze for 24 hours.
- Press: SMOOTHIE BOWL Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select smoothie bowl.
- Serve straight away with your favourite toppings.
Nutrition per serving estimated
- Calories
- 156 kcal
- Fat
- 4.8 g
- of which saturates
- 1.8 g
- Carbohydrate
- 23 g
- of which sugars
- 19 g
- Fibre
- 2.3 g
- Protein
- 6.5 g
- Sodium
- 25 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 2 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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