Frozen raspberries are ideal for baking as they hold their shape better than fresh ones, providing tart "flavor bombs" in a sweet batter. Ingredients: 2 ½ cups plain flour, 1 cup sugar, 10 tbsp melted butter, 3 eggs, 1 cup white chocolate chips, and 1 cup Orchard Gold Frozen Raspberries Method: Cream butter and sugar, then whisk in eggs and vanilla. Fold in dry ingredients and white chocolate. Spread into a lined 9x9 inch pan and gently press the frozen raspberries into the

A healthy, dairy-free alternative to ice cream that uses the frozen texture of the berries to create an instant soft-serve. Ingredients: 1 ½ cups Orchard Gold Frozen Raspberries 2 frozen bananas (peeled and sliced), and a splash of almond milk or coconut water. Method: Place the frozen fruit in a high-speed blender or food processor. Pulse until crumbly, then blend on high until smooth and creamy. Tip: Serve immediately for a soft-serve texture, or freeze for 30 minutes f

Ingredients: 4 cups Orchard Gold Frozen Raspberries ½ cup honey or agave syrup, and 1 tbsp fresh lemon juice (add more to taste) Method: Blend all ingredients until smooth. For a no seed finish, press the mixture through a fine-mesh sieve. Serving: Freeze for 1–2 hours for a firm, scoopable texture. Why Frozen is Best for this recipe: Texture: The ice crystals in frozen berries are essential for making "instant" sorbets and smoothie bowls without needing extra ice.

A fresh-tasting spread for toast, yogurt, or porridge Ingredients: 2 cups Orchard Gold Frozen Raspberries 2 tbsp chia seeds, 1 tbsp maple syrup, and a squeeze of lemon juice. Method: Thaw the raspberries in a bowl and mash them with a fork. Stir in the chia seeds, syrup, and lemon. Let it sit in the fridge for at least 2 hours (or overnight) until thickened into a jam-like consistency. Storage: Keep in a glass jar in the fridge for up to 5 days.

Ingredients 1 cup cottage cheese 1 cup plain yoghurt 2 eggs 1/4 cup maple syrup 1/4 cup cornflour 1 tsp vanilla bean paste 3/4 cup frozen raspberries Method n 1. Preheat oven to 160°C and line a 20 × 15 cm dish with baking paper. 2. Place all ingredients except the raspberries into a blender. Blend until smooth and pour into the dish. 3. Scatter raspberries over the top and place in the oven. 4. Bake for 40–45 minutes or until the centre is firm. 5. Place in fridge for

500g Ochard Gold Luscious Raspberries, thawed (reserve some for decoration) 2 tsp gelatine powder 2 TBsp cold water 2 TBsp icing sugar 2...