Lactofree fruit smoothie bowl
Pour, swirl, and enjoy our colourful Lactofree fruit smoothie bowl! It brims with frozen mango, pineapple, and banana for those sunny tropical vibes, then follows up with raspberries and strawberries for a tangy-sweet twist. Creamy yoghurt and chia seeds keep it smooth and spoonable, and once topped with juicy fruit, granola, and mint, you are all set for a fresh and tasty moment.
&format=webp)
&format=webp)
Ingredients
|
50 g
Frozen mangos
|
|
|---|---|
|
50 g
Frozen pineapples
|
|
|
50 g
Frozen raspberries
|
|
|
50 g
Frozen strawberries
|
|
|
200 g
Frozen bananas
|
|
|
1 tbsp
Chia seeds
|
|
|
1 tbsp
Honey
|
Topping
|
Fresh blueberries, raspberries, and strawberries
|
|
|---|---|
|
Fresh mangos, diced
|
|
|
Chia seeds
|
|
|
Granola
|
|
|
Fresh mint
|
Prepare frozen ingredients
For a smooth blend and a creamy texture, start by letting the frozen fruit sit for a few minutes before blending. It makes the process easier without losing that chilled feel. Add the yoghurt first, then the honey and chia seeds, and finish with the frozen fruit on top. That way, everything blends more evenly, and you avoid getting stuck with chunks that refuse to move.
Adjust the sweetness
Thanks to the mix of yoghurt and fruit, our fruit smoothie bowl has a naturally tangy-sweet flavour. If you prefer a sweeter taste, stir in a bit more honey. Want it less sweet? A bit more yoghurt or a handful of extra raspberries will tilt it towards the tart side. You can also try a drizzle of maple syrup or simply sugar instead of honey, or squeeze in some lime or lemon juice if you like it even punchier.
FAQ: Questions about fruit smoothie bowl
First thing in the morning or a break in the sun, our fruit smoothie bowl always hits the spot. It is quick and easy to make, but if you still have questions, we answer them all below.
How do I prevent my toppings from sinking into the smoothie base?
Prevent the toppings from sinking by making sure the smoothie base is thick enough to hold them up. When blending, use frozen fruit and only a small amount of yoghurt so the texture stays dense and creamy. If it still seems too runny, just pop it in the freezer for a few minutes before adding your toppings. That quick chill helps everything stay right on top where it belongs!
What can I use instead of plain yoghurt for the fruit smoothie bowl?
For your fruit smoothie bowl, use any type of yoghurt that suits your taste! Plain yoghurt keeps the flavour neutral and lets the fruit do the talking. It is entirely up to you if you want to use a lactose-free yoghurt, a plant-based option, or even a flavoured yoghurt. For instance, vanilla adds a lovely sweetness, while coconut or mango makes the flavours feel more tropical.
What kind of blender works best for making fruit smoothie bowls?
A high-speed blender or a food processor is your best bet for getting that smooth texture for your fruit smoothie bowls. Hand blenders and small smoothie blenders can work, too, but they might need more time and a few breaks in between. If the motor starts to struggle, let the fruit thaw for a few minutes or blend in smaller batches to make it easier.
How do I store leftover fruit smoothie bowl?
Fruit smoothie bowls are best enjoyed fresh, but if you have leftovers, scoop them into an airtight container and store them in the fridge for up to a day. The texture may loosen a bit as they sit, so give them a quick stir before serving. For longer storage, freeze them in a container, then re-blend when you are ready for round two. The toppings are best added fresh, so keep those separate until serving.
Can I prepare a fruit smoothie bowl in advance?
Yes, you can prepare the fruit smoothie bowl a little in advance, but the consistency is best right after blending. If you want to get ahead, store the blended smoothie base in an airtight container in the fridge for up to a day, then give it a quick stir before serving. For longer prep, freeze the base and re-blend when needed.
Nutritional values
Nutritional value, per
377 Kcal
| Fibre | 10.6 gram fibers |
| Protein | 5.7 gram |
| Fat | 4.6 gram |
| Carbohydrates | 77 gram |
Other recipes
&format=webp)
&format=webp)
Enjoy a tropical fruit smoothie bowl
Daydreaming about the tropics gets a whole lot easier when you know a creamy, frozen fruit smoothie bowl is waiting for you in the kitchen. This colourful bowl is a yummy escapade that turns sleepy mornings into bright awakenings and dull afternoons into mini holidays.
What is the secret to this bowl’s irresistible charm? It all starts with the frozen fruit, setting the stage for pure bliss. Bananas and mangoes offer a soft sweetness, laying down the perfect sun-kissed base. Pineapple jumps in with a juicy tang, followed by raspberries with their fresh tart edge. And last but certainly not least – the strawberries! They have that deep sweetness we all know and love, making the whole bowl taste like summer.
Sweet and creamy with honey and yoghurt
Yoghurt is what gives this fruit smoothie bowl that incredibly lush, creamy consistency, thick and cold like soft serve ice cream straight from the blender. At the same time, it keeps the base light and leaves behind a tangy note that works so well with the raspberries and pineapple. As for the sweet honey, it spreads its soft, floral tones through the fruit base without taking over.
Garnished with fresh and crunchy topping
Each bowl gets crowned with fresh fruit, crunchy granola, mint, and chia seeds, all adding colour, texture, and an effortlessly alluring look. Strawberries, raspberries, and mango echo the fruit already in the blend, but we scatter some blueberries on top as well. They bring a deeper sweetness, almost concentrated and jam-like.
For that delightful crunch, a generous sprinkle of chia seeds and granola does the trick, with the granola lending a nutty touch. And for a pop of green, we add mint. It is wonderfully refreshing and makes that cooling sensation of the fruit smoothie bowl even more pronounced.
Ideal for any time of day
Our fruit smoothie bowl recipe is a perfect contender for breakfast, but it fits into any part of your day. It works beautifully as a quick lunch, a pick-me-up in the middle of the afternoon, or a light snack when you are back at your desk and need something delicious. It slips in before a workout, cools you down after one, and it even works as a sweet finish after dinner.
And when the sun is blazing, it gives ice cream some serious competition with its dreamy, soft serve-like texture and icy, fruity chill. And since it only takes 15 minutes to make, there is always time to throw one together, even when the day gets away from you.
Fancy fruitier bowls? Go for our lactofree berry smoothie bowl when you want a darker fruit blend, the lactofree strawberry banana smoothie bowl for a classic fruit pairing, or the Lactofree banana smoothie bowl with peanut butter for more comfort.
Add your own twist
There are endless possibilities to tweak this mixed fruit smoothie bowl with just a few simple ingredients, whether you are chasing new flavours, adding more protein, or simply using what is already in the fridge.
For more of that tropical mood, toss in a kiwi for a tart edge or a spoonful of passion fruit for a sharp, citrusy punch. Melon offers a gentler sweetness, especially cantaloupe and Galia, with their soft, fragrant juiciness. Go easy on it, though; melon has a lot of water, so a small handful is plenty if you want to keep that thick, creamy texture.
If you lean more towards that wild forest fruit vibe, frozen blueberries or blackberries are the way to go. Blueberries introduce a soft, slightly earthy sweetness, while blackberries have a more intense, slightly sour taste.
You can also swap some of the yoghurt for cottage cheese, Greek yoghurt, or skyr to change the texture a little. Cottage cheese introduces a milky taste with a gentle saltiness and a bit more texture in the blend. Greek yoghurt and skyr have the same tangy flavour as plain yoghurt, but they make the base feel even richer and more full-bodied.
And if you want to stir in something extra, a spoonful of nut butter never hurts. Peanut butter has a deep, roasted taste with a hint of saltiness that cuts through the fruit. Almond butter is softer and mellow but has a faint bitterness that pairs so well with tart fruits like raspberries.
