Fresh, yum treats to cool you down

AS we head into the final weeks of summer, make the most of the warmer mornings and longer days and dine alfresco for breakfast, lunch and dinner thanks to these zingy new recipes from The Dairy Kitchen.

Berry Breakfast Smoothie Bowls

Berry breakfast smoothie bowls

Serves 2-3
1/2 cup ice cubes
2 frozen peeled bananas, sliced
1 cup natural yogurt
3/4 cup frozen berries
1/2 cup milk
1 tablespoon chia seeds (optional)
2 teaspoons honey
1/2 cup oven-toasted fruit muesli
fresh blueberries, to serve

Blend or process the ice, banana, yogurt, 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 you need a little extra moisture in the blender to keep the ingredients moving (this will depend on your blender).
Pour smoothie into two or three chilled bowls and top with muesli and fresh blueberries. Serve immediately.

Yogurt Dip

Chocolate yogurt dip

Serves 4
2 tablespoons milk
100g dark chocolate, finely chopped
2/3 cup thick Greek-style natural yogurt
fresh fruit, to serve (we used strawberries, watermelon, and pineapple)

Heat milk in a small saucepan over low heat until very hot and foamy, but not boiling. Remove from heat and add chocolate.
Set aside for 2-3 minutes to melt, then stir until smooth. Pour into a medium bowl and stir in yogurt. Refrigerate for 1 hour until

thickened and cool.
Peel and slice the fruit, or use a biscuit cutter to cut into shapes and thread onto skewers if desired. Serve fruit dippers with chocolate yogurt dip.

Chargrilled Peaches with Lime Cream Cheese

Chargrilled peaches with lime cream cheese

Serves 4
Preparation time: 30 minutes
Cooking time: 10 minutes
2 tablespoons macadamia nuts, roughly chopped
1 tablespoon sesame seeds
1 tablespoon sunflower seed kernels
1/4 cup pure maple syrup
2/3 cup thickened cream
1 teaspoon caster sugar
125g cream cheese, softened
1 teaspoon finely grated lime zest
1/4 cup brown sugar
1/2 teaspoon ground ginger
4 ripe but firm peaches, cut in half and stone removed
20g butter, melted

For the maple-caramelised macadamias and seeds, stir the nuts and seeds in a small frypan over medium-high heat until lightly browned and toasted. Add the syrup. Cook, shaking the pan constantly until nuts and seeds are coated and the mixture is thickened slightly, about 1-2 minutes. Spoon onto a baking paper lined tray and cool. Break into pieces.
Use an electric mixer to beat cream and sugar until firm peaks just form. In a separate bowl, beat cream cheese and lime zest until soft and creamy. Whisk in the cream in two batches. Refrigerate until required.
Combine the sugar and ginger in a small bowl. Brush the peach halves with melted butter and cook on a chargrill plate over medium-high heat for 3-5 minutes or until lightly charred. Remove to a dish and sprinkle with sugar mixture. Set aside, covered loosely in foil, for 5 minutes.
Serve peaches warm or cool, dolloped with lime cream cheese and sprinkle with caramelised macadamias and seeds.