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Tropical Fruit Smoothie Bowl

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Tropical Fruit Smoothie Bowl

You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!

Ingredients

Servings  4   Serving Size   ½ cup smoothie plus ¼ cup topping

  • 1 cup fat-free, plain yogurt
  • 1 small banana, sliced crosswise, divided use
  • 1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
  • 1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
  • 1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
  • 1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
  • 1 squeeze coconut-flavored liquid stevia sweetener
  • 1 squeeze tropical punch-flavored stevia water enhancer
  • 1 tablespoon fresh, chopped mint
  • 1/4 cup chopped, dry-roasted pecans
  • 4 sprigs fresh mint leaves

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the yogurt, 1/2 of the banana slices, ¼ cup of the papaya, ¼ cup of the mango, ¼ cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
  2. In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about ¼ cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.

Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months. 

Nutrition Facts

Tropical Fruit Smoothie Bowl
CaloriesCalories
134 Per Serving
ProteinProtein
7g Per Serving
FiberFiber
2g Per Serving

Nutrition Facts

Calories 134
Total Fat 5.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.0 g
Cholesterol 3 mg
Sodium 23 mg
Total Carbohydrate 17 g
Dietary Fiber 2 g
Sugars 11 g
Added Sugars 0 g
Protein 7 g

Dietary Exchanges
1 fruit, 1 lean meat, 1/2 fat

 
You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!

Nutrition Facts

Tropical Fruit Smoothie Bowl
CaloriesCalories
134 Per Serving
ProteinProtein
7g Per Serving
FiberFiber
2g Per Serving
×
Calories 134
Total Fat 5.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.0 g
Cholesterol 3 mg
Sodium 23 mg
Total Carbohydrate 17 g
Dietary Fiber 2 g
Sugars 11 g
Added Sugars 0 g
Protein 7 g

Dietary Exchanges
1 fruit, 1 lean meat, 1/2 fat

Ingredients

Servings  4   Serving Size   ½ cup smoothie plus ¼ cup topping

  • 1 cup fat-free, plain yogurt
  • 1 small banana, sliced crosswise, divided use
  • 1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
  • 1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
  • 1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
  • 1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
  • 1 squeeze coconut-flavored liquid stevia sweetener
  • 1 squeeze tropical punch-flavored stevia water enhancer
  • 1 tablespoon fresh, chopped mint
  • 1/4 cup chopped, dry-roasted pecans
  • 4 sprigs fresh mint leaves

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the yogurt, 1/2 of the banana slices, ¼ cup of the papaya, ¼ cup of the mango, ¼ cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
  2. In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about ¼ cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.

Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months. 
 

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