Yogurt Smoothie Bowl with French Toast Crumbles
1/2 Bag Martin’s Potatobred Stuffing, French toasted*
4 Cups Plain Yogurt
5 Cups Blueberries, divided
1 Tablespoon Honey
1/4 Cup Shredded Coconut
1/4 Cup Slivered Almonds
1/4 Cup Walnut Pieces
2 Tablespoons Flax Seeds
*Prepare French Toast Crumbles according to our Cinnamon French Toast Bites recipe, substituting Martin’s Potatobred Stuffing cubes for the Dinner Potato Rolls.
In a blender, combine yogurt with 4 cups blueberries, honey, and 1-2 cups ice, as needed. Blend, in batches if necessary until it reaches a smooth consistency.
Divide blueberry yogurt smoothie into four bowls and top with remaining blueberries, coconut, almonds, walnuts, flax seeds, and prepared French toast crumbles.