Peach-Raspberry Smoothie Bowl


Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro


  • 1 cup frozen raspberries (about 4 oz.)
  • 1/2 cup frozen peach slices (about 2 1/2 oz.)
  • 1/2 cup plain whole-milk yogurt
  • 1/2 medium zucchini (about 4 oz.), chopped
  • 1 tablespoon ground flaxseed
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Desired toppings


  1. Place raspberries, peach slices, yogurt, zucchini, flaxseed, honey, vanilla, and salt in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.

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  • Organic frozen peaches and raspberries will give you the best flavor and color.
  • Yield: 2

Nutritional Information

Calories per serving: 141
Fat per serving: 3g
Saturated fat per serving: 1g
Cholesterol per serving: 8mg
Fiber per serving: 4g
Protein per serving: 4g
Carbohydrates per serving: 25g
Sodium per serving: 48mg
Iron per serving: 1mg
Calcium per serving: 102mg

This Recipe Is

Beth Lipton