I zipped up approximately 1/4c. frozen raspberries and 1/4c. of frozen strawberries with 1c. kefir milk and 1c. kefir yogurt and a tablespoon or 2 of honey (depending on your sweet preference). It was fantastic. We have some frozen blueberries that we had picked fresh this summer that I will whip up in a day or two.
I think if I had made it will 2cups of the yogurt kefir instead of half milk and half yogurt it would have been thicker and smoother. It was good just the way I made it as well but I will experiment and change it up regularly.
Then with the left over whey from the yogurt... I bring it to a boil and it separates and once I strain it I have a kefir cheese for on top of salads or in pasta dishes! I have been using it as a replacement for feta on my greek salads. The kefir cheese is more crumbly... a texture and taste is somewhere between feta and ricotta. The taste is bland until you add a pinch of salt which makes it is quite good. We are going to try to get enough kefir cheese to make a lasagna with... I think it will be fantastic!