A few weeks ago I purchased a set of adorable (and cheap!) new parfait glasses from Flying Tiger USA. Strawberry Parfait Day (celebrated annually on June 25th) seemed like a great day to test drive a yogurt parfait recipe, and put my new glasses to good use!
This ice cream sundae-inspired parfait boasts all of the elements of a classic banana split–crushed pineapple, peanuts, strawberries. But, it subs in vanilla, chocolate, and strawberry Greek yogurt in place of the ice cream. It’s a healthy alternative to a traditional sundae. Great for breakfast…or for fulfilling an ice cream craving without breaking your calorie budget!
Other than parfait glasses, the only special “equipment” you’ll need to make this recipe is a pastry bag with a star tip. If you don’t have a pastry bag, you can create a makeshift version by cutting the corner off of a large Ziploc bag, filling it with your yogurt, and using it to make a swirl. However, if you don’t care about a “whipped cream” look, you can also simply spoon the plain yogurt on the top of the parfait before adding your bananas and strawberries.
This coconut, date, and almond milk smoothie is one of my favorite weekend breakfasts, especially for lazy mornings when I’m craving something sweet.
This recipe is super simple and easy to prepare. The most important thing to remember when making this is to finely chop your dates. Speaking from experience on this one! Whole dates will get stuck in the blender, and large chunks make it difficult to drink this smoothie through a straw. It took me a few tries to determine that small-but-still-chewable date pieces (about 1/4″ square) work best for this recipe.
As the weather grows warmer and the days get longer, I find myself craving light, healthy summer breakfasts such as fresh fruit, granola, and smoothies. This recipe combines all of the above into one easy recipe. Plus it has a patriotic twist, just in time for Memorial Day weekend.
I find the smoothie bowl–a simple twist on a traditional blended smoothie–to be much more satisfying than the kind of smoothie you sip through a straw; topping the bowl with fruit, nuts, seeds, granola, and coconut keeps me full much longer. And it’s prettier to look at, too!
I created the “star” on top using granola (a prepared version from Kind Healthy Granola, but you could also make your own!) and a spoonful of almond butter. Star fruit would also make a pretty patriotic topping, if it is readily available at your local market.
The instructions below detail the method and ingredients I used to make this patriotic berry-cherry smoothie bowl. However, this recipe also serves as a good smoothie bowl base. From here, you can adapt the recipe to fit your taste. Feel free to be creative, adding and substituting ingredients as you wish.
Some possible variations on this patriotic smoothie bowl include:
Smoothie Bowl Suggestions
- Add kale or spinach to your smoothie mixture to up the nutritional value
- For extra protein, top smoothie bowl with almonds, or add almond butter, powdered nut butter, or a scoop of protein powder to your blender mixture
- Add extra berries such as blackberries and raspberries
- Add chopped dark chocolate or raw cacao nibs to your toppings for a chocolate-berry twist
- Make your star using cereal or (dry) old-fashioned oats. Or, substitute sliced star fruit if available in your grocery store
Craving something sweeter for breakfast? Check out my recipe for double chocolate peanut butter muffins instead!
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Patriotic Berry-Cherry Smoothie Bowl
A pretty patriotic berry-cherry smoothie bowl with a homemade almond butter-granola star.
In a small bowl, mix almond butter and granola. Place star-shaped cookie cutter on a small plate lined with wax paper. Push granola mixture into cookie cutter, and transfer to refrigerator to chill while you prepare the rest of your smoothie bowl.
Wash fruit. Hull and slice strawberries. Remove cherry stems and pits, and slice each cherry in half. Set fruit aside.
In a blender, combine Greek yogurt, banana, almond milk, and chia seeds. If mixture is thicker than desired, add extra almond milk or water until smoothie reaches desired consistency. Pour mixture into serving bowl.
Assemble berries and coconut on top of smoothie mixture in rows.
Remove granola star from refrigerator. Gently push it from cookie cutter onto top of smoothie bowl, moving slowly to avoid crumbling.