Berry Banana Crunch Smoothie Bowl

Method

1. STEP 1 – COOKED BERRY PUREE:
2. Add berries, honey and lemon juice to a saucepan.
3. Cook over medium heat for 4–5 minutes, stirring occasionally, until the berries soften and release their juices.
4. Blend for a smoother puree if desired, then cool completely.
5. STEP 2 – YOGURT CREAM BASE:
6. Combine yogurt, milk, honey and vanilla in a blender.
7. Blend until completely smooth.
8. Pour into the KILIG container below the MAX FILL line.
9. Freeze for 24 hours.
10. STEP 3 – YOGURT PROCESSING:
11. Install the frozen base into the KILIG machine.
12. Process using Yogurt Ice Cream Mode.
13. STEP 4 – SMOOTHIE BOWL CONVERSION:
14. Make a small well in the centre.
15. Add 90g cooked berry puree, 40g banana and 30ml milk.
16. Select Milkshake Mode and process until thick, creamy and spoonable.