frozen raspberries

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.
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