Easy Summer Trifle

Photography/Food styling: Vanessa Russell, Raspberry Creative

The festive season is well and truly upon us and diaries are filling quickly. There is no better time than now to plan for easy, flavoursome entertaining. Not only is it perfect for the time poor but it comprises of sweet, locally grown frozen mixed berries produced by Stuart and Allison McGruddy, founders of My Berries, Caboolture, Queensland. Their blend of strawberries, raspberries and blueberries accentuate the flavour of this trifle. Try a fancy cocktail glass to jazz it up for the next special occasion.



350g My Berries frozen My Berry Blend
3 tbsp lemon juice
1/2 cup sugar
1/4 cup water
1/3 cup pistachios, chopped
2 cups whipped cream
6-8 white bread slices

250g punnet fresh strawberries, sliced



In a saucepan, combine the pouch of My Berry Blend, lemon juice, sugar, and water. Cook on medium heat and simmer, until the berries burst and the sugar dissolves.

Set aside to cool completely. Once cooled, puree in a blender, and then run through a fine mesh strainer to catch any lumps and seeds. Set aside in a bowl. 

Use cookie cutters to form several rounds from sliced white bread. 

Dip the bread rounds in the berry sauce, until fully soaked. For each jar, place one soaked bread round on the bottom.

Follow with a layer of sliced strawberries and pistachios, then another slice of bread, a dollop of whipped cream, another slice of bread, and repeat until the jar is full.

Garnish with more whipped cream, sliced strawberries and chopped pistachios.

Makes 6 glasses.

‘Raspberry Ripple Ice-Cream


Stuart's inspiration for his raspberry ripple ice-cream has stemmed from our recent collaboration with Maleny Dairies, a wonderful dairy producer just up the road from us. Raspberry season is in full swing across Australia and with summer encroaching, this ice-cream recipe is perfect for cooling down and enjoying berry dairy deliciousness!  

Maleny Dairies produces the best quality milk, yoghurt, cream and custard using milk from local cows. Yum!



500ml Maleny Dairies cream
300ml Maleny Dairies full fat milk
Seeds from 1 vanilla pod
6 egg yolks from happy hens
150g sugar

Raspberry Ripple

300g frozen raspberries
40g sugar
30ml water
½ lime juice


Make a crème anglaise. Do this by gently warming the full cream milk and vanilla in a sauce pan.  While warming, whisk yolks and sugar until pale in colour. Combine yolk mix and warm cream together and cook on low heat constantly stirring until the mixture coats the back of the spoon.

Pass through a sieve and let cool. Cover with a sheet of baking paper whilst the mixture cools so that it does not form a skin.

Once cool, churn mixture in an ice cream machine.  If you don’t have an ice-cream machine place mixture in freezer and stir every 20 minutes until frozen.

To make the Raspberry Ripple place the remaining ingredients in a pan. Bring to a gentle simmer then let cool.

When the ice cream is almost set fold through the ripple mix.  If refreezing, make sure that you pull your ice-cream out of the freezer 10 minutes before required.

Enjoy with good friends!


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.


Quick Yoghurt and Berry Muffins

Makes 12 muffins

Prep: 10 mins. Cook: 20 mins


2 eggs

½ cup honey

½ cup any juice on hand or milk, of your choice

200g (¾ cup) Greek yoghurt

2 cups wholemeal spelt flour

2 tsp baking powder

1 ½ tsp bicarb

1 cup fresh or 'My Berries' Australian frozen berries 

coconut sugar (optional)


Preheat fan forced oven to 180°C (200°C conventional). 

Grease a large 12-hole muffin tray. Greased trays work well for this mix.

Mix all wet ingredients together, except the berries, until well combined.

Sieve dry ingredients. Make a well and pour in wet ingredients. 

Mix until combined. Mix may become firm as the powders react with the acidic yoghurt. This is all good, keep going. You’re on the right track.

Fold in berries carefully to keep them intact.

Spoon into tray.

Bake for 20 minutes.

Top with coconut sugar for added sweetness. 

NOTE: These muffins are simple to put together and are packed with loads of calcium. Muffins are best consumed within 2-3 days.

Recipe courtesy of Simple Nourishment's cookbook, Super Snacks.
For more healthy inspiration and free recipes, visit www.simplenourishment.com.au

Raw Raspberry Slice


Recipe: Amanda MacKenzie
Photography/Food styling: Vanessa Russell, Raspberry Creative
Featured on: LifestyleFood



160g (1 cup) almonds
70g (1/2 cup) pecans
40g (1/2 cup) shredded coconut
4-5 Medjool dates (pitted)
85g (1/4 cup) rice malt syrup
1/8 tsp sea salt

Raspberry filling

170g (1 cup) 'My Berries' Australian frozen raspberries
1 tbsp rice malt syrup
1/2 tsp arrowroot powder
2 tsp lemon juice

Raspberry sauce

170g (1 cup) 'My Berries' Australian frozen raspberries
1 tbsp rice malt syrup
1/2 tsp arrowroot powder
2 tsp lemon juice  


To make base

Place the almonds and pecans in a food processor and process until they break down into small pieces.

Add coconut and salt and pulse to combine.

Add the pitted dates and rice malt syrup and process until the mixture is well combined and sticky in texture.

Using the back of a wet metal spoon, press the mixture evenly into the base of a 21x21cm square tart/cake tin lined with baking paper and then place in the freezer while you make the raspberry filling.

To make the filling

Drain the cashews and blitz them in a food processor with the rest of the filling ingredients. Continue to process until the mixture is smooth and creamy.

Pour the raspberry mixture over the base and then return to the freezer to set for at least 4 hours.

To make the raspberry sauce

Add all of the sauce ingredients to a small saucepan and stir to combine.  Bring to a simmer over medium heat, stirring occasionally, until slightly thickened. Remove and allow to cool slightly. Refrigerate until ready to use.

Once the slice has set, remove from freezer, allow it to stand at room temperature for 2 minutes and then slice into portions. Drizzle some of the raspberry sauce on top of each slice, top with fresh raspberries and serve immediately.

Keep this slice stored in a sealed container in the freezer.