Clover has won the inaugural South Africa Product of the Year award in the dairy food category. South Africa's leading processor and distributor of dairy and dairy-related products was presented with this prestigious award in recognition of its outstanding achievements in innovation by developing a fat free product that offers extra body and an improved creamier taste when compared to other fat free milk products.

Here are some recipes using Clover's fat-free milk:

Warm and Spicy Milk Punch
Serves 4

Ingredients:

Instructions:
Combine spices, mint and teabags in a teapot or heatproof jug. Combine milk and water and bring to simmer, pour this over the spicy tea mixture and allow to draw for 10 minutes. Sweeten to taste and strain just before serving. Garnish with cinnamon stick and strip of orange peel if desired.

Fat-free iced coffee
Serves 2

Ingredients:

Instructions:
Mix together ½ the milk and ½ the coffee. Pour this mixture into ice trays and freeze overnight or until solid. Stir together remaining milk and coffee and sweeten to taste. Pour mixture into two tall glasses. Add prepared ice cubes and serve immediately.

Iced smoothie lollies
Makes 9–12

Ingredients:

Instructions:
Blend milk, yogurt, mixed berries and fruit until smooth. Sweeten as necessary. Serve in glasses as is or pour into individual lollie ice-cream holders and freeze overnight or until firm. When ready to eat, warm container slightly in your hand for a short while. This will make it easier to remove the iced lollie.

Vanilla date breakfast smoothie
Serves 2

Ingredients:

Instructions:
Place the yogurt, milk, dates and vanilla in a blender. Blend until smooth. Whilst the blender is running, add one ice cube at a time and purée until mixture is thick and smooth. Divide between the two glasses and serve immediately.

Chilled orange sipper
Serves 4

Ingredients:

Instructions:
Combine the milk, orange juice concentrate, icing sugar and vanilla in a blender. Blend until smooth. Adjust the amount of sugar if necessary. With the blender running, add one ice cube at a time and blend until the mixture is smooth and frothy. Pour into glasses and serve immediately.

Spiced and roasted butternut soup
Serves 4

Ingredients:

Instructions:
Cut butternut in half, drizzle with a little olive oil and roast, cut side down on foil in a preheated oven of 180°C until cooked and nicely coloured. Once this is cooled, remove the skin and reserve the cooked butternut. Melt the butter and soften the onion in a large pot. Add apple and curry powder and stir. Add remaining ingredients including cooked butternut and simmer for 15 minutes, stirring occasionally. Purée in a blender until smooth. Serve hot with roasted nuts and chopped parsley to garnish.

Sweetcorn chowder
Serves 4

Ingredients:

Instructions:
Heat oil in a medium pot, add celery, onion and green pepper and sauté for two minutes. Add sweet corn (and liquid), potato, stock, seasoning and paprika. Simmer gently for 10 minutes stirring occasionally or until potatoes are tender. Place 125ml milk in a jar with a tightly fitting lid. Add flour and shake vigorously. Gradually add this to the cooked vegetables then add the remaining milk. Cook by stirring constantly until mixture comes to the boil and thickens. Serve garnished with crispy bacon and chives.