In preparation for Easter weekend, which also coincides with Otto’s second birthday and will most likely involve a truck load of chocolate, I’ve jumped on the smoothie bowl bandwagon, the new avocado on toast obsession. Although I fully appreciate there is likely to be a new trend next week and I’m already behind the curve.
A cross between a smoothie and soft scoop ice cream, this is a great way to get extra fruit into your diet in a fun and colourful way and Otto loves nothing more than to blend the ingredients together in the food mixer, another great way to get little cooks into the kitchen. It’s a win win situation.
To make this breakfast or snack or pudding the key is to have a stash of frozen bananas peeled and in the freezer as well as any of your other favourite fruits. Frozen fruit and frozen puff pastries are my two secret weapons. Who has time to make pastry!
2. Add a splash of full fat milk and blend until the mixture resembles the texture of soft scoop ice cream. You may have to add a little more milk as you blend.
3. Divide the mixture between two small bowls and top with chopped kiwi chunks, blueberries and desiccated coconut. Serve and eat immediately. Done!