Ginger-Acai Bowls with Almond-Pepita Clusters

Greek yogurt ensures you start your day with a hit of protein and probiotics.

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  • Makes: 4 servings
  • Serving Size: 3/4 cup + toppers
  • Makes: 3 cups
  • Prep: 20 mins
  • Bake: 25 mins 325°F

Ginger-Acai Bowls with Almond-Pepita Clusters

Directions

  1. For nut clusters, preheat oven to 325 degrees F. Line a 15x10-inch baking pan with parchment paper. In a large bowl combine egg white, honey, and salt. Stir in almonds, pumpkin seeds, coconut, and flaxseed meal. Spread in prepared baking pan. Bake 25 minutes or until golden, stirring once; cool. (Store leftover nut clusters, covered, at room temperature up to 1 week. Use as a snack or salad topper.)
  2. In a blender combine next six ingredients (through ginger). Cover and blend until smooth, adding 1 to 2 Tbsp. additional milk if needed to reach desired consistency. Serve in chilled bowls with desired Topper(s) and 1 cup of the nut clusters.

From the Test Kitchen

*

If using kefir, do not add the 1/2 cup milk, water, or fruit juice.

**

Look for acai puree in the freezer section or online. To naturally sweeten puree, blend it with frozen sweet fruits such as bananas, blueberries, strawberries, cherries, or dates.

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Nutrition Facts (Ginger-Acai Bowls with Almond-Pepita Clusters)

  • Per serving:
  • 251 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 4 mg chol. ,
  • 85 mg sodium ,
  • 32 g carb. ,
  • 7 g fiber ,
  • 18 g sugar ,
  • 10 g pro.
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