1 Squeeze half a lemon. Rinse blackberries and drain well in a colander. Mix 1 tablespoon of lemon juice and half of maple syrup with the blackberries and let sit for 15 minutes (marinade). Place Kefir and cheese in the freezer for 15 minutes to cool.
2 Toast dry almonds in a pan until light brown. Place onto a plate and let them cool.
3 Add Kefir, cheese, red currant jelly and the remaining syrup and mix until smooth. Top with blackberries on the plate and serve sprinkled with flaked almonds.