Lemon Meringue Pie Smoothie Bowl
Hi everyone!! Ah! The love for Hot Girl Smoothies has been so astounding. It feels so good to have created recipes that are literally SO delicious but also so nourishing to your gut, skin, nails and LITERALLY entire body. They’re the most refreshing treats during the summer and have been SUCH a staple for me during the pregnancy (and way before) to feel my absolute best.
For the 3rd recipe I’m releasing from this book in July (3 down, one to go! See previous recipes), this one is so unique in that it’s the shape of one of my favorite desserts: A Lemon Meringue Pie. I always tell people that if a dessert doesn’t have Lemon or Chocolate in it, I don’t want it, lol, and Lemon Meringue pie just hits the spot for me.
This is a recipe that you’ll want to make now since Golden Kiwi are in season!! This recipe merges yellow squash (tasteless) and golden kiwi (a mild fruit) packed with tartness from the lemon and creaminess from the yogurt. Feel free to add protein powder in too for more protein and to make it a bit thicker. It’s amazing because you are likely eating fruits and vegetables that you don’t have in your every day diet, which is one of the MAIN goals of the book: to expand the foods you eat and increase your gut microbiota (I absolutely NERD out on this stuff, so this is so fun for me. If you want to know more about gut health and diversity, send me an email!).
It’s one that you’ll want to make over and over again; feel free to replace golden kiwi with pineapple, mango, or even green kiwi.
ENJOY this healthy dessert/breakfast option that absolutely fuels you with nutrients. To purchase my recipe book in hardback or via ebook, click here.
XO,
B 🤎🍋💋
Prep the Night Before:
Cut 1 medium golden kiwi into eighths, leaving on the skin. Freeze overnight.
Removing the ends and inside seeds, chop one medium yellow squash into 1-inch cubes and freeze.
Mash one medium avocado on a plate with a fork until there are no lumps. Fill a silicone ice tray to the top with the mashed avocado, making sure that you get the avocado all the way to the bottom. Use the side of the fork to smooth out the top. One ripe avocado usually fills 3-4 cubes depending on the size of your avocado. Place the ice cube tray into the freezer. You will only use one cube for this recipe, but these freeze well for about 3-4 months.
Ingredients:
1 yellow frozen kiwi
1 cup cubed, frozen yellow squash
2-3 tablespoons lemon juice, freshly
squeezed (2 tablespoons for mild tartness; 3 tablespoons for a more tart flavor)
1/4 cup unsweetened vanilla yogurt
1 frozen avocado cube; see prep
2 tablespoons local honey
1 tablespoon creamy almond butter
3/4 cup unsweetened almond milk
Topping Ingredients
Gluten-free granola for the top and bottom base
Unsweetened coconut flakes
Lemon zest
Yogurt or coconut whip cream dollop topping
Recipe:
Before blending, place all ingredients mise en place on the counter so you’re ready to create.
Place all smoothie ingredients into a high-powered blender and blend until smooth. Start on a low setting and intermittently stir and add more milk, if needed. Gradually increase the intensity of the blender until you achieve a smooth, creamy consistency and all ingredients are fully incorporated. This may take a few minutes.
Pie assembly: Line the bottom of your serving bowl with a very thin layer of granola.Use a spoon to pour the smoothie onto the granola layer and flatten the top of the smoothie gently using the back of the spoon. Once filled, line the rim of the bowl with granola to form a pie “crust”. Thickness of the crust is your preference (but we LOVE a thick crust on a pie like we do on pizza). Sprinkle coconut flakes onto the crust. Using a spoon, add a dollop of coconut whipped cream or yogurt to the center of the bowl. Add lemon zest on top and enjoy your vitamin-packed lemon meringue pie smoothie bowl!
Tips:
Yogurt is more of a liquid consistency than whipped cream consistency, so if you choose to use it as the dollop center topping, it may spread/fall — just add lightly.
If your palate is sensitive to the tartness of the lemon, use just 2 tablespoons of lemon juice.
Choose a bowl that is a little flatter so it mimics the shape of a pie, but one that still has enough of an outside rim to hold all of the ingredients.
ENJOY THIS ONE. From the bottom of my heart. You can purchase my recipe book, Hot Girl Smoothies, hardback or ebook with the link here.