Preheat the oven to 350 degrees F. For the crust: Put the graham crackers and most of the macadamia nuts in the bowl of a food processor and process until smooth.

Place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for at least 4 hours and up to 8 hours.

Place the pureed kiwis, sugar syrup, and lemon juice in the ice cream machine freezer. Begin freezing according to manufacturer?s instructions.

Kiwis are an underappreciated fruit, but the sweet flesh beneath that fuzzy skin is packed with vitamin C. Be sure to drink your juice as soon as possible after it's made for the most nutritious bang.

Blend the kiwi, ginger, coconut milk, hemp seeds, parsley and agave nectar and 1/2 cup ice in a blender on high speed until light and frothy, about 3 minutes. Pour into a tall glass and serve ...

Pulse the kiwis in a blender until smooth, strain the juice. Place the kiwi juice, Sprite and orange juice in a pitcher and stir to combine. Fill each glass with ice and divide the mixture among ...

Add the sugar, eggs, and kiwi mixture. Reduce the heat to medium-low and cook, stirring until it thickens and coats the back of a wooden spoon, about 12 minutes.

Peel the watermelon and cut into slabs, like fillets. Using the most seedless portions, cut watermelon flesh into 1 1/2-inch cubes. Using a small melon baler or a demi-tasse spoon, hollow out a ...

Put the cooled kiwi curd into a piping bag and cut 1/4 inch off the tip. For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and lecithin until completely combined.