Kefir is a fermented dairy that’s like a liquidy version of yogurt – more tart too. It has significantly more healthy bacteria than yogurt and is said to be safe for people with lactose intolerance. Word on the street is, the vast amounts of healthy bacteria are essentially “pre-digesting” the lactose sugar molecules, so they are less allergenic to people with lactose intolerance.
- 3/4 cup kefir
- 1 handful of blackberries (or whatever berries you like)
- Sucanat, to taste (Optional)
- Warm berries over medium-high heat on stovetop until juices are released.
- Add sucanat, if needed (I usually find the sweetness from berries enough, especially when cooked, but they might be super sour if it’s off-season).
- Stir fruit into kefir and enjoy.