Raspberry Cheesecake Smoothie Bowls | Family Foods

Raspberry Cheesecake Smoothie Bowls
Makes Serves 4. Photo by Sobey's
By Sobey's

Directions

Reserve ¼ cup (60 mL) yogourt. In a blender, add remaining yogourt, raspberries, milk and lemon zest. Blend until smooth; pour into 4 bowls.
Top each bowl with dollop of reserved yogourt; swirl in a decorative pattern. Sprinkle on granola, raspberries and crumbled graham crackers. Serve immediately.

Print version

Ingredients:

2 cups (500 mL) vanilla Greek yogourt, divided
2 cups (500 mL) frozen raspberries
1 cup (250 mL) milk
1/2 tsp (2 mL) finely grated lemon zest
1/2 cup (125 mL) granola
1/2 cup (125 mL) raspberries
1/4 cup (60 mL) crumbled graham crackers

Raspberry Cheesecake Smoothie Bowls

Makes Serves 4. Photo by Sobey's By Sobey's

Ingredients:

2 cups (500 mL) vanilla Greek yogourt, divided
2 cups (500 mL) frozen raspberries
1 cup (250 mL) milk
1/2 tsp (2 mL) finely grated lemon zest
1/2 cup (125 mL) granola
1/2 cup (125 mL) raspberries
1/4 cup (60 mL) crumbled graham crackers

Directions:

Reserve ¼ cup (60 mL) yogourt. In a blender, add remaining yogourt, raspberries, milk and lemon zest. Blend until smooth; pour into 4 bowls.
Top each bowl with dollop of reserved yogourt; swirl in a decorative pattern. Sprinkle on granola, raspberries and crumbled graham crackers. Serve immediately.

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