Janel (aka: NellieBellie) shares her beliefs that food has the power to create lasting memories, relationships, and moments. An easy-to-make raspberry smoothie bowl with a fun, crunchy texture. Or, with a quick sprinkle of toffee bits, you have dessert!
- 2 Packages (6 ounces) Driscoll's Raspberries
- 1 1/2 Cups Greek Yogurt
- 1/4 Cup Honey
- 1 Cup Ripe, banana frozen
- 1 1/4 Cup Unsweetened shredded coconut
- 1/4 Cup English Toffee Bits
- 1/4 Cup Chopped Walnuts
- 1/4 Cup Sliced almonds
Place 2 cups raspberries, yogurt, honey, banana, and 1 cup coconut in a blender and blend on high speed until the mixture is smooth. Divide mixture evenly between two cereal bowls.
Top each bowl with remaining raspberries, remaining coconut, toffee bits, walnuts, and almonds.
Tip: For even more crunch and flavor, gently toast the coconut and almonds in a skillet before topping your smoothie bowls.