Breastfeeding Friendly Cinnamon-Walnut Peach Frozen Kefir
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Learn more →Ingredients
6 servings
For the roasted peaches
- 3 medium ripe peaches (about 1 lb), pitted and cut into ½-inch chunks
- 2 tbsp honey
- ½ tsp ground cinnamon
For the frozen kefir base
- 2 cups plain whole-milk kefir
- ½ cup plain whole-milk greek yogurt
- 3 tbsp honey
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
For the walnut swirl
- ½ cup raw walnuts, roughly chopped
- 1 tbsp honey
- ¼ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Spread the peach chunks in a single layer on the prepared baking sheet, drizzle with 2 tbsp honey, and sprinkle with ½ tsp cinnamon. Roast for 15 minutes, until the peaches are tender and their edges are caramelized and lightly golden.
- 2
Transfer the roasted peaches and any accumulated juices to a blender or food processor. Pulse 4–5 times until the peaches are broken down into a rough, chunky purée — some texture is fine. Let cool to room temperature, about 20 minutes.
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