AS we head into the final weeks of summer, make the most of the warmer morning and dine alfresco with these zingy new recipes from The Dairy Kitchen.
Dairy Australia food and communications manager Amanda Menegazzo said she loves to enjoy fresh produce in its prime.
“Combining luscious summer fruit with delicious Aussie dairy is an obvious match,” she said.
The Dairy Kitchen have kindly provided two recipes, packed full dairy that are so easy to make.
Berry Breakfast Smoothie Bowls
Serves 2-3
Ingredients:
1/2 cup ice cubes.
2 bananas, frozen, peeled and sliced.
1 cup natural yoghurt.
3/4 cup frozen berries.
1/2 cup milk.
1 tablespoon chia seeds.
2 teaspoons honey.
1/2 cup oven-toasted fruit muesli.
Fresh blueberries, to serve.
Method:
1. Blend or process the ice, banana, yoghurt, berries, milk, chia seeds and honey until smooth. Scrape down the sides of the blender, if required. Add an extra tablespoon or two of water if a little more moisture is needed in the blender to keep the ingredients moving.
2. Pour smoothie into two or three chilled bowls and top with muesli and fresh blueberries. Serve immediately.
Chocolate Yoghurt Dip
Serves 4
Ingredients:
2 tablespoons milk.
100g dark chocolate, finely chopped.
2/3 cup thick Greek-style natural yoghurt.
Fresh fruit to serve (such as strawberries, watermelon and pineapple).
Method:
1. Heat milk in a small saucepan over low heat until very hot and foamy, but not boiling. Remove from the heat and add chocolate.
2. Set aside for 2-3 minutes to melt, then stir until smooth. Pour into a medium bowl and stir in yoghurt. Refrigerate for one hour until thickened and cool.
3. Peel and slice fruit, or use a biscuit cutter to cut into shapes and thread onto skewers. Serve fruit dippers with chocolate yoghurt dip.
