This easy Berry Citrus Smoothie Bowl is loaded with sweet, sour and fruity flavors, plus it's packed with nutrients and naturally sweet! It's healthy, plant-based, easily customize-able and perfect for breakfast, snack-time and even dessert!
1Grapefruitpeeled and segmented, plus more for topping*
½CupFrozen Raspberriesplus more for topping
2-3TBSHoneydepending on taste plus more for topping
1/3CupDairy Free Greek Yogurt
¼CupSilk Almond Unsweet Vanilla
Optional for Topping:
Combine the bananas, grapefruit, raspberries, honey and lemon juice in a blender and puree until chunky.
Add in the yogurt and Silk Almond Unsweet Vanilla. Puree until smooth and creamy. If the smoothie is too thick, add more Silk. If the smoothie is too thin, add more frozen bananas or berries.
Divide the smoothie mixture between 2 bowls. Top each bowl with desired toppings (optional) and finish with a drizzle of honey. Serve immediately and enjoy!
Make sure your bananas and raspberries are frozen as this will lend a thicker and creamier texture to the smoothie bowl.
For easier cleanup, segment the grapefruit over a bowl or blender to catch juices. Just be sure to not include the pith or seeds in the smoothie.
The amount of honey you use in the smoothie bowl depends entirely on personal preference. I used 3 tablespoons because I like my smoothie bowl on the sweeter side. However, if you prefer a strong tart flavor to your smoothie, you may want to only use 1-2 tablespoons of honey. You can also substitute agave nectar for the honey if desired.
If you want your smoothie to have notes of coconut (versus just the coconut flakes garnishing the top of the bowl), substitute the Silk Almond Unsweet Vanilla for Silk Almond Coconut Blend! And, if you are a huge fan of coconut, you can also add a tablespoon or two of coconut flakes to the blender with the fruit in step 1 of the recipe.
While the smoothie mixture is best when served fresh, leftovers will keep in the freezer for 1-2 weeks in an airtight container. Let the smoothie thaw before enjoying.