recipe: berry whip

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Have we all gone paranoid over the Nanna’s Frozen Berry Recall or is it just me? I have gone from blind shopping Woolworths or Online, to carefully checking my produce to work out where it has come from and where it is packaged. Where I used to proud myself on buying everything Brownes because it was West Australian, and only ever buying free range AND organic eggs, I have really realised that it isn’t enough for me. I have learnt so much through my research, and my grocery buying has taken me at least twice as long, but my knowledge of what I’m putting in my families mouth has given me great peace of mind.

Fresh raspberries are the go because of this recall in a lot of houses across Australia at the moment.  They don’t last long, so if you haven’t used a container in your fridge and you know it’s about to go mouldy, I have the recipe for you.


I call it Berry Whip Ice Cream for my Toddler, but it has no ice and no cream so I’ll leave it at Berry Whip for you all.

Berry Whip Ice Cream

Ingredients
1 cup raspberries
2 egg whites
1 1/2 tablespoons agave syrup

Method
– Pour all ingredients into a food processor or thermomix (with butterfly attachment)
– Blitz for 10 minutes in a food processor, or for 4 minutes at speed 4 for the thermomix.
– Freeze
– Serve

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So simple and so healthy.  Great for leftovers, great to give your kids as a ‘treat’.

Sandwich in a tin between wafers and make berry fluff sandwiches.  Guilt free goodness.

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