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Grid of images with colorful baby plates, bowls and spoons showing raspberry purees, finger foods and spreads.

Get the recipe: Raspberries for Baby

5 stars (2 ratings)

Ingredients 

Simmered Raspberry Puree

  • 2 cups raspberries, fresh or frozen
  • 2 tbsp water
  • 1 pinch cinnamon (optional)

2-Minute Raspberry Puree

  • 2 cups raspberries, fresh or thawed if using frozen

Baby-Led Weaning/Finger Food Stage

  • 3-4 raspberries, fresh

Raspberries, Ricotta & Peanut Butter

  • 3 tbsp ricotta, whole milk
  • 5-6 raspberries, fresh or thawed from frozen
  • 1/2-1 tsp peanut butter, or other nut butter

Raspberry & Yogurt Popsicles

  • 1 1/2 cups plain whole milk yogurt, or plain plant-based yogurt
  • 1 cup raspberry puree, either the Simmered Raspberry Puree or 2-Minute Raspberry Puree will work, seeds removed
  • 1 tbsp fresh lemon juice (optional)

Instructions 

Simmered Raspberry Puree

  • Place the raspberries, water, and cinnamon into a small saucepan and heat over medium-low heat for 10-12 minutes or until soft and broken down.
    Silver saucepan with cooked down raspberries.
  • Let cool slightly and then transfer the raspberries to a blender or food processor and puree for 1-2 minutes until smooth. If there are too many seeds, pour the puree through a fine mesh colander into another bowl. The puree will thicken as it cools in the fridge or freezer.
    Small clear blender with raspberry puree inside.

2-Minute Raspberry Puree

  • Place raspberries into a blender and puree for 1-2 minutes or until smooth.
    Hand holding a clear blender with fresh raspberries inside
  • If there are too many seeds, pour the puree through a fine mesh colander into another bowl. The puree will thicken as it cools in the fridge or freezer.
    Fine mesh colander resting on a white bowl with raspberry seeds in it.

Baby-Led Weaning/Finger Food Stage

  • Serve to your baby whole, quartered or chopped depending on your baby's age (see graph).

Raspberries, Ricotta & Peanut Butter

  • Place the ricotta, raspberries and nut butter in a small bowl.
    Green bowl full of a few raspberries, ricotta and nut butter.
  • Using a fork, mash the raspberries and mix until incorporated.
    Hands holding and using a silver fork to mash raspberryies and ricotta in a green bowl.

Raspberry & Yogurt Popsicles

  • In a medium bowl, gently stir together the yogurt, raspberry puree and lemon juice. You don't want it mixed all together, you can leave it so the ingredients are just swirled together.
    While bowl with yogurt with raspberry puree on top with silver spoon inside.
  • Spoon mixture into small baby-sized popsicle molds. Place the molds into the freezer and freeze for at least 5 hours or overnight.
    Handing putting a white popsicle stick inside a red tray of popsicles.
  • Take the popsicle out of the mold and hand it to your baby.
    Purple baby plate with pink and white popsicles on it.

Notes

Age: 4-6+ months for puree, 6+ months for baby-led weaning
 
Storage: you can store the purees in the fridge for up to 4 days or in the freezer for 4 months. You can store the finger foods in the fridge for up to 3 days. 
 
Yield: the purees will yield you roughly 6-8 ounces of puree, while the finger foods will give you 1-2 servings. 
 
Notes on Frozen Raspberries: if you are using frozen raspberries, make sure you thaw and drain any excess liquid before using them. 
 

Did you make this recipe?

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