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Pomegranate smoothie bowl
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Serves: 2
2 large bananas
100g natural yogurt
210g pomegranate seeds
150g blueberries
1 tbsp pumpkin seeds
1 tsp chia seeds
1 tbsp thinly sliced fresh coconut
1. Slice the bananas, place in a food bag and freeze overnight. Put the frozen banana, yogurt and ⅔ of both the pomegranate seeds and blueberries into a blender. Whizz until smooth, then divide between two bowls. Decorate with the reserved fruit, seeds and coconut. Serve at once. SF
This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
Energy |
1,553kJ 369kcals |
---|---|
Fat | 11.5g |
Saturated Fat | 5.8g |
Carbohydrate | 58.1g |
Sugars | 50.7g |
Protein | 8.2g |
Salt | 0.1g |
Fibre | 5.6g |
This recipe was first published in January 2017.
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