Raspberry and 
Ricotta Pancakes




¼ teaspoon bicarbonate of soda

¼ cup caster sugar

1 cup self-raising flour, sifted

1 ¼ cups buttermilk

1 egg

olive oil cooking spray

125g tub soft ricotta cheese

1 cup My Berries’ Australian frozen raspberries

150g mascarpone cheese



Combine sugar, bicarbonate of soda and flour in a bowl.

Whisk buttermilk and egg. Stir into flour mixture.

Heat a frying pan over medium heat. Spray with oil. 

Pour 2 tablespoonfuls of batter into pan.

Place 1 raspberry and 1 teaspoon of ricotta in the centre of the pancake. 

Cook for 2 minutes or until bubbles form on surface. Turn. Cook a further 1 to 2 minutes or until cooked through. Repeat with remaining mixture.

Serve with a dollop of mascarpone cheese and a lovely chia berry jam.

Super Smoothie

Serves 2



½ cup 'My Berries' Australian frozen blueberries

½ cup 'My Berries' Australian frozen raspberries

1 kiwifruit (peeled)

1 orange (peeled)

full cream cow’s milk or plant milk alternative

a pinch of ground cinnamon

a pinch of ground cardamom

1 tbsp linseed oil


Put the fruit in a blender and pour in milk until it covers the fruit.

Add the spices and linseed oil and blend. Serve immediately.