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Black Raspberry Honey Ginger Tea
Ingredients:

     · Squeezed juice from 1/2 lemon

     · 1 teaspoon honey

     · 1 cup boiled ginger water

     · 1/2 teaspoon black raspberry freeze-dried powder

Instructions:
Put honey, lemon juice, and black raspberry freeze-dried powder into boiled ginger water. Stir well and enjoy.
Black Raspberry Peach Ice Cream
Ingredients:

· 1/2 cup of your preferred milk

· 3/4 cup or 6 ounces of Greek peach yogurt

· 2 teaspoons black raspberry powder or 1/3 cup whole black raspberries

Or

· 1 teaspoon black raspberry extract

· 1/2 cup or more fresh or frozen sliced peaches

            · 1/2 cup or more ice cubes

Instructions:
Put the ingredients into the blender in the order listed and keep stirring until the cream is smooth. Take a break and enjoy!
Black Raspberry Pomegranate Smoothie
Ingredients:

· 1/2 cup pomegranate or cranberry juice

· 1/4 cup cold water

· 1 banana

· 2 round spoons of Beili Berrihealth black raspberry powder, blueberries, and strawberries

Or

· Other fruits rich in anthocyanins

· 1 cup of ice cubes (increased or decreased according to personal taste)

Instructions:
Mix all the ingredients in a blender and enjoy a delicious smoothie rich in anthocyanins and with powerful antioxidant capacity. You can combine all the frozen fruit purees together or you can try our latest black raspberry concentrate.
Black Raspberry Cheesecake (No Baking Needed)
Ingredients:

· 5 oatmeal biscuits, 5 Oreos cookies (cookie only), crushed

· 2 tablespoons melted butter

· 250ml of cold fresh cream

· 100g cream cheese

· 3 tablespoons fine cane sugar

· 1 teaspoon vanilla extract

· 2 scoops of black raspberry freeze-dried powder

Instructions:
1) Stir the melted butter and crushed biscuits evenly, pour into a 5-inchspringform pan, and flatten evenly. 2) Use a blender to beat the whipped cream to approximately double the amount, about 3 to 5 minutes. 3) At room temperature, stir the cream cheese, black raspberry powder, fine cane sugar, and vanilla extract until it becomes creamy and even. 4) Use a spatula to pour the stirred cream into the biscuit crust and spread evenly. 5) Place the cheesecake in the refrigerator and refrigerate for 6 hours before eating. Enjoy!