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Raspberry Ricotta & Nut Butter

Raspberries paired with creamy ricotta! What’s even better, when you swirl in a little nut butter! This is a protein-packed food for your baby! Of course, you can also use cottage cheese or whole-milk plain yogurt in this recipe, if you prefer.

Nutritional Information

Raspberries are little nutritional superstars and make for a great food for babies since they are soft and mushy.

  • Raspberries, like all berries, are excellent sources of fiber, which helps keep the gut happy and healthy.
  • They’re also high in vitamin C, which helps support the immune system and is important for iron absorption.
  • They’re a good source of vitamin K, which is vital for blood clotting and bone health.
  • Numerous antioxidants are found in raspberries, including vitamin E, beta carotene, lutein, and lycopene.

Raspberry Ricotta & Nut Butter

Prep Time: 5 minutes
Cook Time: 
0 minutes
1-2 small servings
 9+ months


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


  1. Place the ricotta, raspberries, and nut butter in a small bowl.
  2. Using a fork, mash the raspberries and mix until incorporated. 


Age: 7+ months

Storage: you can store this recipe in the fridge for up to 4 days or in the freezer for 4 months. 

Notes on Frozen Raspberries: if you are using frozen raspberries, make sure you thaw and drain any excess liquid before using them.