• 350g Greek Yoghurt
• 85g fresh seedless white grapes, chopped
• 1 tsp sugar
• 1/4tsp Chilli Powder or Paprika
• 50g Shelled Walnut quarters
• 1 ripe banana
• 1 tsp freshly ground cumin seed
• • salt & milled black pepper

 Yield: 8-10 servings

Ingredients

• 1 (7-ounce) cup 2% Greek yogurt
• 6 tablespoons buttermilk
• 2 tablespoons minced parsley
• 2 cloves minced garlic
• 1 teaspoon lemon zest
• 1 teaspoon honey
• salt to taste

Yield: 8-10 servings

Instructions
In a small bowl, whisk all ingredients for the dipping sauce together until combined. Cover and refrigerate until ready to use.

Ingredients

• 1/2 cup heavy cream
• 1/8 ounce container sour cream
• 2 tablespoons fresh lemon juice
• 4 ounces blue cheese, crumbled
• 2 scallions, finely chopped
• 1/2 teaspoon garlic powder
• salt and freshly ground pepper

Yield: 8-10 servings

Instructions
Blend the heavy cream in a blender until slightly thickened. Add the sour cream, lemon juice, blue cheese, scallions and garlic powder and pulse to combine. Season with salt and pepper. Cover and chill 2 hours.

Ingredients

• 8 ounces good quality, dark chocolate (70-80%), very finely chopped
• 1 cup assorted Freeze-dried Tropical Fruit Mix

Yield: 1 8x10 piece

Instructions
In a microwave, double boiler, or chocolate melter, gently melt chocolate on the lowest possible heat setting. Stir regularly, removing from heat as needed. The goal here is to keep the temperature under 50 degrees, above which the chocolate will lose its temper. Be patient, keep stirring, and even with on and off low heat the chocolate will melt eventually. Once melted and smooth, pour chocolate onto a baking sheet lined with parchment paper. Spread into an even layer (it will not cover the entire pan, just spread it until it's as thick as you want your final bark to be).
Sprinkle evenly with freeze-dried fruit. Let dry, uncovered at room temperature, for 1 to 2 hours or until set. Break into serving size pieces. Because of the nature of freeze-dried fruit, this particular bark is best enjoyed within a day or two, as the fruit will begin to soften once exposed to humidity. The bark is good for up to a week, however, the fruit just might be a bit softer after a few days out in the open.

Thank you for the recipe loveandoliveoil!

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup granular erythritol (natural sugar-free calorie free sweetener)
• 1/4 cup egg white powder*
• zest of one orange
• 1/4 cup cocoa powder
• 1/2 cup water
• 3/4 cup Freeze-dried Tropical Fruit Mix

Yield: 20 cookies

Instructions
Combine all ingredients in a large bowl, mixing well. Dough will be stiff. Divide into 20 cookies and roll into balls. Place on ungreased cookie sheet 1 inch apart, smashing lightly. Bake them at 220°C for 10-12 minutes. Allow to cool on the sheet, about 10 minutes. Store in an airtight container. *Note: If you do not have egg white powder, you can use 1/2 cup of egg whites and omit the water.