Peach Smoothie Bowl with Raspberries and Currants

by Editorial Staff

A healthy, tasty, and at the same time quite satisfying and nutritious breakfast or afternoon snack – a thick smoothie-bowl based on the pulp of peaches, raspberries, and currants.

Summary

Cook Time	5 minutes
Total Time	5 minutes
Course	Drink
Servings (Default: 1)

Ingredients

Yogurt – 150 g
Sugar – 1 tbsp
Peaches – 2 pcs.
Berries (raspberries, red and black currants) – 150 g
Poppy – 0.5 teaspoon
Coconut flakes – 0.5 teaspoon
Fresh mint – 5 g

Peach Smoothie Bowl with Raspberries and Currants

Instructions

We wash the raspberries and currants. We leave some of the berries for the decoration of the finished smoothie.
We wash the peaches, cut them into cubes, so as to quickly chop them in the puree. Cut the peach quarter into thin slices to decorate the smoothie.
Put raspberries, red and black currants, plus pieces of peaches in the chopper bowl. For a sweeter smoothie, add sugar, honey, or another sweetener.
Pour in natural yogurt. Beat fruits and berries with yogurt until fine-grained.
Pour the raspberry and currant peach smoothie into a plate, garnish with peach wedges, whole berries, poppy seeds, mint, and coconut.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.