Mango peach smoothie bowl with granola
A frozen smoothie bar thaws into a thick fruit and cream base for tonight's bowl. Spoon it into a glass with yogurt and granola for a dinner that feels like a treat but carries fruit, protein, and restraint. No cooking required.
About 500 calories a serving, 12 g protein, 94 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 cup yogurt
- half cup granola
From your shelf
- one 10 fl oz bar healthy choice mango peach smoothie bar
Staples
- pinch salt
- Remove the smoothie bar from its wrapper and let it sit at room temperature for 2 minutes to soften slightly, then break it into chunks and divide between two bowls.
- Top each bowl with half a cup of yogurt and a quarter cup of granola, then scatter a pinch of salt over the fruit. Spoon the ingredients together as you eat.
Note Swap the yogurt for cottage cheese or ricotta for a savory turn. Leftovers (if any) keep refrigerated for one day; reheat gently with a splash of milk to return to smoothie consistency. Serve with fresh fruit on the side if the bowl feels sparse.
On the label
Skim Milk, Mango Puree, Peach Puree, Cane Sugar, Cream, Peach Juice Concentrate, Guar Gum. CONTAINS: MILK
Conagra Brands, yogurt/yogurt substitutes, serving 67 g. Ingredients as printed on the label.
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Cooks as mango, peaches, frozen fruit. Half of it left? Use up the mango.