How to Make Yogurt Smoothie Bow - 2 Delicious Ways
For the blueberry smoothie:
- 400g (14.1oz) Greek yogurt
- 250g (8.82oz) frozen blueberries
- 7-8 mint leaves
- 2 tbsp date syrup/honey
- Topping: 3-4 tsp chia seeds, sliced almonds and fresh or frozen blueberries
For the raspberry smoothie:
- 400g (14.1oz) Greek yogurt
- 250g (8.82oz) frozen raspberries
- 7-8 basil leaves
- 2 tbsp date syrup/honey
- 1 tbsp almond milk (optional)
- Topping: 3-4 tsp chia seeds, pistachios, desiccated coconut/coconut flakes and fresh or frozen raspberries.
1. In a food processor or blender place Greek yogurt, frozen berries, mint/basil leaves, date syrup, almond milk (optional) and blend until very smooth.
2. Transfer to a bowl and decorate.
3. Enjoy!
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