They’re bright pink, they smell delicious and they taste sweet and juicy – just one of the super foods to eat in July with kids:
Nom nom nom.
As well as tasting and looking amazing, these scrumptious little berries are high in fibre, which means they keep little tums full for longer and help keep the digestive system healthy.
They’re a good source of iron and potassium and are packed with healthy vitamins A and C, making them a winner in the health department as well as the flavour department.
But other than eating them straight out the punnet or dipping them in a pot of clotted cream, how else can you enjoy raspberries with your family this Summer?
Here are a few of our favourite raspberry recipes
Sugar-free Raspberry Muffins:
250g wholemeal flour
300ml whole milk
1 tsp baking powder
1/2 tsp vanilla essence
170g frozen raspberries
Combine the flour, eggs and milk until they form a smooth batter
Add the baking powder, vanilla essence and the frozen raspberries
Spread mixture evenly between 24 baby muffin cases
Bake in the oven for 15 minutes until a skewer comes out clean
Leave to cool on a wire rack.
Pureed raspberries are also delicious cooked with an eating apple (peeled, chopped and cored) and make a super tasty sauce to mix with porridge or yoghurt.
Simply heat the apple and raspberries over a low heat for 5-10 minutes until soft, push through a sieve to remove the seeds and then serve warm.
Or you could just lay your raspberries on a tray and pop them in the freezer as soon as you get them home – then give them to your little one as an alternative to ice-lollies.
Take care if feeding to your baby as they can present a choking hazard so be sure to chop them into smaller pieces.
Raspberries only last a couple of days so make sure you don’t forget about them and leave them to turn to mush in the fridge!
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