(Family Features) A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you’re pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.

Smoothie bowls typically have a thicker consistency than traditional smoothies, and according to a recent study in the “American Journal of Clinical Nutrition,” the thicker the smoothie, the more full you will feel.

“I love smoothie bowls because they are a satisfying and satiating way to get a ton of nutrition in first thing in the morning,” said Carolyn Brown, a registered dietitian and nutritionist at Foodtrainers in New York City. “You can add in healthy ingredients that you might not be able to eat on a daily basis like spinach, basil, mint, cinnamon, nut butters or avocado.”

Brown points out that in her experience with clients, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten-free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.

Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.

Apple Pie Smoothie Bowl

Recipe courtesy of Anna Luther of My Life and Kids

Smoothie

• 1/2 cup Greek yogurt
• 1 frozen banana
• 1/2 cup unsweetened applesauce
• 1/4 cup raw oats
• 1/2 cup milk (or unsweetened almond or coconut milk)
• 1 tablespoon cinnamon
• 1 tablespoon vanilla
• honey, to taste (optional)

Toppings

• Diced apples
• Shaved almonds
• Cinnamon
• goodnessknows apple almond & peanut dark chocolate snack squares

1. In blender, mix all smoothie ingredients until smooth. Add honey to increase sweetness, if desired. Add toppings before serving.

Oatmeal Banana Smoothie Bowl

Recipe courtesy of Alison Ray of So Chic Life

• 2/3 cup rolled oats
• 1/2 cup full fat coconut milk
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• sea salt
• 1/2 cup almond milk, 2 percent milk or soy milk
• 1 small banana (or 1/2 cup unsweetened applesauce)
• goodnessknows snack squares (any flavor)
• grated coconut, to taste

1. In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.
2. In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.
3. Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.

Tip: To thin consistency, use additional milk.

Source: goodnessknows

Save

Save

Strawberry Cheesecake Bars
Sunshine Strawberry French Vanilla Cake

(Family Features) This Fourth of July, after the family has enjoyed the burgers, brats and potato salad, the only thing they'll be looking forward to more than fireworks are simple-to-make, delectable desserts to end a perfect summer night.

It's easy to simplify special occasion menus with cake mix and now, bakers of any skill level can easily make summer celebrations even more memorable and delicious.

You're sure to impress your July Fourth guests when you serve up patriotic treats that go beyond the box with surprising ingredients, such as rich cream cheese and mouthwatering fruit filling. Friends and family will find it hard to resist a second helping of treats that highlight the fresh strawberry flavor of the season. Here are two great summer recipes that take an easy and different spin on strawberries, for creative, delicious results.

For tips on how to incorporate a yummy finale to your July Fourth fare, as well as recipe ideas, visit www.duncanhines.com.

Strawberry Cheesecake Bars

Ingredients

• 1 package Duncan Hines® Signature French Vanilla Cake Mix
• 1/2 cup melted butter or margarine
• 3 eggs
• 1 package (8 ounces) cream cheese
• 2 1/2 cups plus 2 tablespoons confectioners' sugar
• 1 can (21 ounces) Comstock® or Wilderness® Strawberry Pie Filling and Topping

Preparation

1. Preheat oven to 325ºF. In large bowl combine cake mix, butter or margarine and 1 egg; blend well. Reserve 1/3 cup of mixture for topping.
2. Pat remaining mixture into bottom of well-greased 9-by-13-inch pan.
3. In mixing bowl, beat cream cheese until fluffy, beat in 2 eggs and 2 1/2 cups confectioners' sugar. Pour over cake mixture in pan. Spread strawberry fruit filling on top and sprinkle with reserved cake mixture.
4. Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars and sprinkle with 2 tablespoons confectioners' sugar.

Preparation Time

15 minutes

Total Time

1 hour 15 minutes

Serves

24 bars

Sunshine Strawberry French Vanilla Cake

Ingredients

• 1 package Duncan Hines® Signature French Vanilla Cake Mix
• 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
• 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping

Preparation

1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
2. Prepare and bake cake according to package directions.
3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.

Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

Ingredients

• 1 package Duncan Hines® Signature French Vanilla Cake Mix
• 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
• 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping

Preparation

1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
2. Prepare and bake cake according to package directions.
3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.

Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

Ingredients

• 1 cup flaked coconut, divided
• 1 (9-inch) unbaked pastry shell
• 3 eggs
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 1/4 cups hot water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Preparation

1. Preheat oven to 425°F. Toast 1/2 cup coconut 5 minutes or until lightly brown; set aside.
2. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.
3. Bake 10 minutes. Reduce oven temperature to 350°F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

Preparation Time

20 minutes

Bake Time

48 minutes (total)

Serves

Makes one 9-inch pie

Notes, Tips & Suggestions:

Custard Pie: Omit coconut. Proceed as above.

Source: Eagle® Brand Sweetened Condensed Milk

Ingredients

• 2 packages (8 ounces each) Philadelphia Cream Cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1 Honey Maid Graham Pie Crust (6 ounces)

Preparation

1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and mix until blended.
2. Pour into crust.
3. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
4. Top with fresh strawberry slices if desired and serve.

Source: Kraft® Foods