3 Bio-tiful Dairy Summertime Recipes...

Today I am sharing 3 Summertime recipes from Bio-tiful Dairy.

Pefect for serving up on a warm afternoon for lunch in the garden.

Homemade Ice cream, how yummy!?

Berry & Kefir Ice Cream

Ingredients:

• 4 cups fresh or frozen raspberries
• 2 cups Bio-tiful Kefir (Original, Baked or Morello Cherry Kefir Smoothie)
• 2 cups whole milk
• ⅔ cup honey or maple syrup
• 2 tsp. vanilla extract
• cup cashew nuts, soaked for 2 hours and drained

Instructions:

1. Combine the raspberries, Kefir, milk, sweetener, soaked cashew nuts and vanilla extract in a food processor. Process until smooth.
2. Transfer the mixture to an ice cream maker and churn according to the instructions. Serve immediately as soft-serve ice cream or freeze to harden.

No Ice Cream Machine?

1. Pour the ice cream base into a freezer-safe shallow pan. Freeze for 30 minutes.
2. Remove from freezer and mix with a fork to break up all of the ice chunks. Fewer ice chunks means smoother ice cream. 
3. Repeat every 20 minutes until the ice cream has firmed up to your liking, 2 to 4 hours.

Serves 4

Beetroot & Kefir Summer Soup

Ingredients:

• 500ml Bio-tiful Kefir
• 5-6 medium sized fresh beetroots
• 1 tbsp. lemon juice
• Fresh dill, or chives, finely chopped
• ½ cucumber, peeled, very finely sliced
• 4 radishes, very finely sliced
• 2 hard-boiled eggs, cooled, peeled
• Sea salt and black pepper

Instructions:

• First wash, boil and grate the beetroot. Combine the cooled beetroot with the Kefir, lemon juice and salt and pepper. 
• To serve, stir through some finely chopped fresh dill and garnish the soup with cucumber and radish. Traditionally this summer soup is also served with cooled, boiled eggs.

Serves 2

Lemon & Lime Kefir Cheesecake

Ingredients:

The Base:

• 200g dried dates
• 100g ground almonds
• 50g pecans

The Filling:

• 250ml Bio-tiful Kefir
• 300g full fat soft cheese
• 3 large limes – juice and rind
• 1 large lemon – juice and rind
• 1 tbsp. honey
• 2 tsp. vanilla essence

Instructions:

1. Soak the dates in water for at least an hour.
2. To make the base, place the almonds and pecans in a food processor and pulse until combined. Gradually add the softened dates. 
3. Grease an 8-inch spring form pan and line with parchment paper. Press the mixture firmly and evenly against the bottom of the pan. 
4. Refrigerate.

To make the filling:

1. Place all of the ingredients into a food processor and blend until smooth. 
2. Pour the lime mixture over the base and place into the fridge or freezer for at least two hours or until firm.

Serves 8-10

Recipes and images courtesy of  Bio-tiful Dairy.

What do you think?

Fancy making any of these recipes?