When restaurants start introducing seasonal menu items, that’s when you know that a new season has arrived in full force. Starbucks recently celebrated the official start of spring with a limited-edition Cherry Blossom Frappuccino made with strawberries, white chocolate sauce, matcha syrup, and topped with whipped cream and matcha powder. Even though the drink didn’t have any actual cherries in it, it had the pale blush color of cherry blossoms.
As lovely as the Cherry Blossom Frappuccino looked, the combination of ingredients made it a decadent sugar crash in the making. A healthy version using Vanilla Shakeology that had the same pale pink color, but integrated actual cherries into the recipe as well.
One step further and transformed the shake recipe into beautiful a smoothie bowl (if you want to turn it back into a shake, just add all the ingredients to the blender instead of reserving them to go on top of the bowl.) With toppings like frozen cherries, sliced strawberries, shredded coconut, and raw green pumpkin seeds that mimic spring leaves. Don’t forget a sprinkle of emerald matcha to make the color palette even more stunning!
Pro tip: To make the bowl thick enough to support the cherries and strawberries, use three cups of ice. If making this as a shake, you may prefer to only use one cup of ice.
Cherry Blossom Smoothie Bowl
Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving
Ingredients:
¼ cup water
½ cup unsweetened almond milk
1 scoop Vanilla Shakeology
½ cup frozen unsweetened black cherries, pitted, divided use
½ tsp matcha powder
3 cups ice
¼ cup strawberries, sliced
1 Tbsp. unsweetened shredded coconut
1 Tbsp. raw pumpkin seeds (pepitas)
Preparation:
1. Place water, almond milk, Shakeology, half of the cherries, matcha, and ice in blender; cover. Blend until smooth.
2. Place smoothie in a medium bowl. Top with remaining cherries, strawberries, coconut, and pumpkin seeds; serve immediately.
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