Raspberry Coconut Crunch Smoothie Bowl
Recipe derived from Driscoll's.
Featured on "Food in :60" Segment with Carrie Taylor, RDN, LDN and Andrea Luttrell, RDN, LDN. Watch the recipe video here.
1. Wash hands with soap and water.
2. Place 2 cups raspberries, yogurt, honey, banana and 1 cup coconut in a blender and blend on high speed until the mixture is smooth.
3. Divide smoothie evenly between two bowls.
4. Top each bowl with remaining raspberries and coconut, followed by toffee bits, walnuts and almonds.
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