STANDARDIZED recipe exchange
Blueberry Smoothie Bowl Serving: 50
Serving Size: 1.5 Cups Ingredients
• Blueberries, frozen (6⅔ pounds) • Yogurt, vanilla, lowfat (6¼ quarts) • Orange juice (48 ounces) • Waffles, whole-grain rich (50) • Coconut flaked, unsweetened (3⅛ cups) Nutrition Calories: 230 kcal | Fat: 5 g | Saturated fat: 11 g Choles terol: 10 mg | Sodium: 150 mg Carbohydrates: 35 g | Fiber: 3 g | Sugar: 20 g Protein: 11 g | Calcium: 137 mg | Iron: 1 mg Source & Photo Credit healthyschoolrecipes.com
Instructions 1) Thaw blueberries overnight in a colander over a pan to catch the juice. 2) Reserve the juice. 3) Mix yogurt, orange juice, and wild blueberries juice together. Chill. Hold cold, below 41 ℉. 4) Cook waffle according to package directions. Cut into quarters. To serve - Place one scoop of blueberry yogurt in a bowl. Top with 1 tablespoon of flaked coconut and ½ cup of thawed wild blueberries in bowl. Add “waffle chips” (4 quarters) to the bowl.
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