Layer up with tart cranberries, creamy frozen kefir and our seasonal Cranberry Crème Brûlée kefir! This easy no-bake fruit bar makes a healthy and delicious dessert or afternoon snack and packs in plenty of probiotics and protein to satisfy your hunger and nourish your gut health, too.
Cultured Dairy: The Nutrition Benefits You Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health. Lifeway Farmer Cheese is also a great source of all these nutrients, just in a different format for all the cheese lovers out there.
Prep Time: 10 minutes Servings: 4-6Ingredients
- 1 pint low sugar vanilla ice cream
- 1¼ cup Lowfat Cranberry Crème Brûlée Kefir
- ½ cup walnuts
- ½ cup almonds
- 1 cup pitted dates
- 1/4 cup coconut flakes
- 1½ cup frozen/fresh cranberries
- ¾ cup powdered sugar
- 4 grams gelatin (or use vegetarian alternative)
- ½ lemon, juiced
Directions
- Blend dates, walnuts, almonds, and coconut in a food processor until a sticky paste or dough forms. Press the mixture into the bottom of a 9x5 pan lined with parchment paper. Chill in fridge for 15 minutes.
- Layer ice cream on top of the crust and freeze for 30 minutes.
- Squeeze lemon juice into a small bowl and sprinkle the gelatin over top and stir with a fork. Let sit until the gelatin softens, about 3-5 minutes.
- Puree cranberries until smooth, scraping down the bowl as needed.
- Combine cranberry puree and sugar in a small saucepan and cook over medium heat until bubbles form at the edge. Add gelatin mixture and cook, stirring constantly, just until it dissolves, about 1 minute.
- Remove from heat and set aside 1/2 cup for the top cranberry glaze.
- Let cool to room temperature and then beat in the cranberry kefir until fully incorporated
- Layer the cranberry mousse on top of the date nut crust and tap gently to release any bubbles. Freeze it for at least 3 hours. Once set, spread cranberry glaze on top of mixture, freeze again for 30 minutes.
