Try this brightly colored and flavorful smoothie bowl recipe and you’ll see why they’re trending. Our version is as delicious as it is healthy!
2 tablespoons flaked or shredded coconut
2 cups plain Greek yogurt
1 package (6 ounces) Driscoll's Raspberries, divided
2 tablespoons purchased granola
4 blackberries from 1 package (6 ounces) Driscoll’s Blackberries
3 blueberries from 1 package (6 ounces) Driscoll’s Blueberries
PLACE 2 tablespoons flaked or shredded coconut into a small skillet.
COOK 4 – 5 minutes over medium heat until golden brown and SHAKE skillet frequently.
SET ASIDE toasted coconut to cool.
POUR 2 cups plain Greek yogurt into a medium sized cereal bowl and SMOOTH top of yogurt with back of a spoon.
RESERVE 10 raspberries and PLACE remaining raspberries into a food processor.
PROCESS until raspberries are pureed.
PRESS puree through a fine mesh strainer into a liquid measuring cup and DISCARD seeds.
POUR raspberry puree in 3 swirls from center of bowl toward rims.
SPRINKLE 2 tablespoons purchased granola over center of bowl.
USE reserved fresh raspberries to FORM a ring around granola.
USE toasted coconut to FORM a ring around raspberries.
SPACE 4 blackberries evenly around edge of coconut.
PLACE 3 blueberries in center of bowl on top of granola.