3 Chill Out Recipes

We all like to chill out in the evenings, so why not reflect this in our snacking? These 3 Keelings recipes are as chilled as the laziest of evenings.

Raspberry Mousse

A light fluffy snack which tastes every bit as delicious as it looks.


  • 500g Keelings raspberries.
  • 160g macadamia nuts.
  • 230ml water.
  • 1 teaspoon lime juice.
  • 2 tablespoons of honey.
  • 2 1/4 teaspoons of gelatine powder.


  1. Add the macadamia nuts, water, lime juice, and honey into food processor and blitz for 1 minute, until smooth.
  2. Heat the gelatine with 2 tablespoons of water over a medium heat – stirring continuously – until gelatine has completely dissolved.
  3. Add the gelatine and raspberries into the processor and blitz again for 1 min. Strain the mixture through a sieve and discard the pulp.
  4. Freeze the mixture for 45 mins and serve with Keelings raspberries or strawberries for a delicious treat!

Chia seed & yoghurt grapes


Week 3 BWith little effort you can turn your already delicious Keelings berries into icy delights.


  • Keelings grapes.
  • 3 tablespoons of chia seeds.
  • 150g low-fat vanilla Greek yoghurt.
  • As many toothpicks as you have grapes.


  1. Poke each grape with a toothpick, in the end opposite to the stem.
  2. Make sure the yoghurt is free of lumps by stirring.
  3. Pour chia seeds in a small bowl.
  4. Dip grapes into yoghurt and then dip into the seeds. Place on a chopping board lined with parchment and repeat for all grapes.
  5. Freeze grapes for 90 mins, serve and enjoy.

Blueberry milk-popsWeek 3 C

Like to chill out with a snack after hard day? These Keelings blueberry milk-pops could be right up your street!


  • 400g Keelings blueberries.
  • 200ml semi-skimmed milk.
  • 400g tin of light condensed milk.


  1. Blitz blueberries in a food processor until smooth.
  2. Mix the blueberries in with the milk and condensed milk.
  3. Pour the mixture into ice lolly moulds and insert sticks into bottom.
  4. Secure the moulds and place in freezer for 4-5 hours, until frozen solid.

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