Tasty Berry Recipes for Spring & Summer! These delicious fruit recipes are a great way to reach your spring and summer health goals. Recipes via the momprenur download!

Strawberry Cheesecake Smoothie Bowl

Ingredients:

• ¾ cup reduced-fat (2%) cottage cheese
• ½ cup unsweetened almond milk
• 1 scoop strawberry protein powder (I recommend Shakeology)
• 1 scoop collagen powder (I recommend Collagen Boost)
• ½ cup sliced strawberries
• 2 Tbsp. whole-grain graham cracker crumbs

Instructions:

Place cottage cheese, almond milk, protein powder, and collagen powder in a food processor; cover.
Pulse until smooth. Pour mixture into a serving bowl. Top with strawberries and graham cracker crumbs. Serve immediately.

Strawberry and Mint Pops

Ingredients:

• ¾ cup water
• ½ cup fresh (or frozen) strawberries
• 2 scoops strawberry protein powder (I recommend Shakeology)
• 2 Tbsp. fresh lime juice
• 2 Tbsp. fresh mint, chopped

Instructions:

Place water, strawberries, protein powder, lime juice, and mint in blender; cover. Blend until smooth.
Divide evenly into four ice pop molds; freeze for at least four hours, or until set.
Serve immediately, or store in an airtight container in the freezer for up to 1 week.

Strawberry Frozen Yogurt Bites

Ingredients:

• ½ cup finely chopped raw almonds
• 1 Tbsp. coconut sugar
• 1 Tbsp. extra-virgin organic coconut oil, melted
• ½ tsp. ground cinnamon
• ¾ cup reduced-fat (2%) plain Greek yogurt
• 2 Tbsp. raw honey
• 1½ cups finely chopped fresh strawberries

Instructions:

Prepare 6 muffin cups by lining with silicone or parchment cupcake liners. Set aside.
Combine almonds, sugar, oil, and cinnamon in a small bowl; mix well. Divide almond mixture evenly between muffin cups. Set aside. Combine yogurt and honey in a small bowl; mix well.
Evenly top almond mixture with yogurt mixture and strawberries. Freeze for 6 hours, or until firm. Remove from cupcake liners to serve.

Blueberry Bread Pudding

Ingredients:

• 8 large eggs lightly beaten
• 2½ cups unsweetened almond milk
• ¼ cup pure maple syrup
• 1 tsp. pure vanilla extract
• 1 tsp. ground nutmeg
• ¼ tsp. sea salt (or Himalayan salt)
• 8 slices low-sodium sprouted whole grain bread cut into 1-inch cubes
• 4 cups fresh (or frozen) blueberries
• Nonstick cooking spray
• Hot water

Instructions:

Combine eggs, almond milk, maple syrup, extract, nutmeg, and salt in a medium bowl; whisk to blend. Set aside. Place bread and blueberries in a 13 x 19-inch baking dish that is lightly covered in spray.
Top with egg mixture; mix well to blend. Refrigerate, covered, for 30 minutes. Preheat oven to 350° F. Place baking dish in roasting pan. Add water to roasting pan to come an inch up the side of baking dish. (Baking dish will be sitting in water.) Tent aluminum foil over roasting pan so that foil does not touch bread pudding. Cut two slashes in foil to allow steam to escape.
Bake for 35 minutes. Remove foil. Bake an additional 35 to 45 minutes, or until bread pudding is puffy and custard is set. Cut into eight pieces.

Blueberry Latte Smoothie

Ingredients:

• 1 cup unsweetened almond milk
• 1 cup ice
• 1 scoop café latte or coffee protein powder (I recommend Shakeology)
• ½ cup fresh (or frozen) blueberries

Instructions:

Place almond milk, ice, protein powder, and blueberries in blender; cover. Blend until smooth.

Berry Parfait

Ingredients:

• 1 cup reduced-fat (2%) plain Greek yogurt
• ¼ cup fresh strawberry slices
• ¼ cup fresh blueberries
• ½ tsp. raw honey

Instructions:

Place ⅓ yogurt in a tall glass. Top with ⅓ strawberries and ⅓ blueberries. Repeat layers twice. Drizzle with honey.

Raspberry Chia Pudding

Ingredients:

• 2 cups unsweetened almond milk
• 2 tsp raw honey
• ½ cup chia seeds
• 2 cups fresh (or frozen) raspberries (reserve 8 for garnish)
• Fresh mint leaves (for garnish; optional)

Instructions:

Combine almond milk, honey, chia seeds, and raspberries in a medium bowl; mix well.
Cover bowl; refrigerate for at least 4 hours or overnight, mixing after 2 hours.
Place chia seed mixture in small serving glasses or bowls; garnish with raspberries and mint leaves if desired.

Raspberry Muffins With Chia Seeds

Ingredients:

• 1½ cups cups whole wheat flour
• 1 Tbsp. chia seeds
• 2 tsp. baking soda
• ½ tsp. fine sea salt (or Himalayan salt)
• 1 cup mashed sweet potato (or pumpkin puree)
• 1 cup unsweetened applesauce
• 2 large egg whites (¼ cup)
• ½ cup pure maple syrup
• 1 tsp. pure vanilla extract
• 1 cup fresh raspberries

Instructions:

Preheat oven to 375° F.
Prepare 12 muffin cups by lining with muffin papers or coating with spray.
Combine flour, chia seeds, baking soda, and salt in a medium bowl; mix well. Set aside.
Combine sweet potato, applesauce, egg whites, maple syrup, and extract in a medium bowl; whisk to blend. Add flour mixture to egg mixture; mix until just blended. Gently fold in raspberries.
Divide batter among prepared muffin cups. Bake 15 to 18 minutes, or until golden brown and tester inserted into the center comes out clean. Transfer muffins to rack; cool.

Raspberry and Oats Smoothie Bowl

Ingredients:

• ¾ cup unsweetened almond milk
• 1 scoop vanilla or strawberry protein powder (I recommend Shakeology)
• ½ cup fresh or frozen raspberries, divided use
• 2 Tbsp. dry rolled oats
• 1 cup ice
• 1 Tbsp. chia seeds
• 1 Tbsp. unsalted pumpkin seeds (pepitas)

Instructions:

Place almond milk, protein powder, ¼ cup raspberries, oats, and ice in blender; cover. Blend until smooth. Place smoothie in a medium bowl. Top with remaining ¼ cup raspberries, chia seeds, and pumpkin seeds; serve immediately.