Berry Smoothie Bowl

The Method for Berry Smoothie Bowl

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1. Chill two bowls in the freezer for 15 minutes.

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2. Put the frozen berries, frozen banana, mango, yoghurt (or coconut yoghurt) and almond butter into a strong blender.

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3. Add 4 tablespoons of almond milk only, and start on low.

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4. Use the tamper to push the fruit down onto the blades rather than adding more liquid. Stop and scrape down the sides as often as you need to.

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5. Add more milk only a tablespoon at a time, and only if the blades genuinely will not turn.

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6. Blend until it is smooth, glossy and stiff enough to hold the mark of a spoon — like soft-serve, not like a drink.

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7. Taste and add honey (or maple syrup) if the fruit needs it.

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8. Spoon into the chilled bowls and flatten the surface with the back of the spoon.

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9. Arrange the toppings in stripes across the surface and finish with a drizzle of nut butter.

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10. Eat immediately, before it softens.

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Related guide: Ingredient substitutions.

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Worth Getting Right

• Frozen fruit and almost no liquid. Add milk by the tablespoon.
• Use the tamper, not more milk, to keep the blades turning.
• Chill the bowls and eat it straight away.

Pairs Well With

A strong coffee · Toast and nut butter · A boiled egg

Keeping and Reheating

Eat immediately. Freeze the fruit in portioned bags so it is ready to blend.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low; optional ingredients are counted; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

Vegan when made with coconut yoghurt rather than yoghurt and made with maple syrup rather than honey.