Suzy Pelta’s Mothers Day Fruit Flake Cheesecakes!


This Mother’s Day we wanted to share a delicious recipe from our brand new Fruitivator,  Suzy Pelta. We also asked her how she will be enjoying Mother’s Day.

 What is your perfect Mother’s Day? 
My perfect Mother’s Day would involve breakfast in bed, lots of cards and I’m not going to lie, a present would be nice too! Then a yummy lunch out somewhere and perhaps an afternoon on the sofa watching a film. Oh and a day free of children arguing with each other would be nice too!

How will your children be making you feel special this weekend? 
My kids are actually pretty good at making me feel special! They often write me little notes or text me to tell me they love me. More of that this weekend would be perfect.

How do you juggle your busy working life and family life? 
I am a big list writer and I always try to stay as organised as possible. I’m also very lucky to have a very supportive husband and we really are a team.

What are your top tips for baking with children? 
Pick a super easy recipe to start off with and let the kids experience mixing, cracking eggs, weighing etc. Just have lots and lots of fun! Oh and don’t be afraid of the mess that comes with baking with children! (And believe me, it’s taken me a long time time to realise this!)

Now for a yummy recipe from Suzy herself..

Mothers Day Fruit Flake Mini Cheesecakes 

Make easy bite sized fruit flake filled cheesecakes for mum this Mothers Day to show her how much you love her.


3 digestive biscuits
3 ginger biscuits
35g unsalted butter
15g light brown sugar
450g cream cheese
100g caster sugar
1 tsp vanilla extract
2 large eggs
1 packet of fruit flakes
Squirty cream & fruit flakes to decorate
You will need a 12 hole deep muffin tin lined with 12 muffin/large cupcake paper cases


  1. Preheat your oven to 160.
  2. Place all of your biscuits in a sandwich bag and carefully bash them with a rolling pin to turn them into crumbs.
  3. Melt the butter in the microwave for 20-30 seconds.
  4. Add the biscuit crumbs to the melted butter, along with the light brown sugar and mix well.
  5. Spoon the mixture into the paper cases, making sure there are equal amounts in each and set aside.
  6. In the bowl of a stand mixer, (or using a bowl and hand held mixer) beat the cream cheese, sugar and vanilla until they just come together.
  7. Beat in each egg, stopping as soon as it is fully incorporated. (Do not over mix.)
  8. Stir in a packet of your favourite flavour fruit flakes.
  9. Spoon the cheesecake mixture over the biscuit base. You should have enough mixture to completely fill each paper case.
  10. Put the tray in the oven for 20-25 minutes. When done, the cheesecakes will still have a little bit of a wobble. (Don’t worry if they crack in the oven. As they cool, they will magically re-join up!)
  11. Leave the cheesecakes to cool in their tray on a wire rack for about 1 hour. Then pop them in the fridge for at least another hour to chill, but you can leave them longer. (Do not cover them with cling film as that may stick to the cheesecakes and also may cause them to ‘sweat’)
  12. When ready to serve, remove the cheesecakes from their paper liners, top with squirty cream and more fruit flakes.
    These cheesecakes will keep for up to 3 days and should be stored in the fridge.

Half Term Fruity Fun!

Its February half term (didn’t that come round quick!) which is full of foodie events this year, including Shrove Tuesday and Valentines day to name a few!  So if you are looking for activities to keep your little valentines occupied during their week off, then look no further than our brand new Fruit Bowl recipes!

How about making a yummy chocolate mousse to enjoy on the 14th? Or kicking the unhealthy toppings in favour of our 1 of your 5 a day Fruit Flakes on Shrove Tuesday? (or for breakfast everyday this week for that matter!)

Both recipes are easy to make and are a great way to get some fruity goodness into fussy eaters. Don’t forget to send us a photo of you and your little ones spending some time together in the kitchen!


Valentines Chocolate Mousse
Makes 6

You will need..
2 packs (18g) Fruit Bowl Blackcurrant Fruit Flakes
170g good-quality dark chocolate (minimum 60% cocoa solids)
7 free-range egg whites
¼ tsp lemon juice
3 tbsp dark chocolate powder
40g caster sugar

1. Melt the chocolate in a heatproof bowl over a pan of hot water
2. Add the Fruit Flakes to the chocolate and stir
3. Leave to cool
4. Whisk the egg whites and lemon juice until they form soft peaks
5. Add the sugar and continue to whisk until the egg whites form firm peaks
6. Fold one-third of the egg whites into the chocolate mixture until well combined
7. Carefully fold in the remaining egg whites, making sure to keep as much air in the mixture as possible
8. Spoon or pipe the mousse mixture into a martini glass or bowl
9. Chill in the fridge for 2-3 hours, or until set
10. Serve with cream and a scattering of extra Fruit Flakes
11. Send us a photo of your #fruitbowlchocmousse


Rainbow Pancakes
Makes 12

You will need..
1 pack (18g)  Fruit Bowl Raspberry Fruit Flakes
1 pack (18g)  Fruit Bowl Blackcurrant Fruit Flakes
1 pack (18g)  Fruit Bowl Mango Fruit Flakes
1 pack (18g)  Fruit Bowl Strawberry Fruit Flakes
200g self-raising flour
1 tsp baking powder
1 tbsp. golden caster sugar
½ tbsp. vanilla extract
200ml milk
3 eggs
25g butter for frying
Red, yellow, green and blue gel food colouring

1. Add the flour, baking powder, sugar, vanilla, milk and eggs to a large bowl and mix well until completely smooth
2. Pour the mixture into 5 bowls
3. Add a small amount of food colouring into each bowl using a different colour for each mix (yellow, blue, red, green, no colour). Stir until mixed into each
4. Combine the Fruit Bowl Fruit Flakes in another bowl
5. Melt a small knob of butter in a large non-stick frying pan over a medium heat
6. Once the butter is melted and the pan is hot, add a small amount of mix to the centre of the pan
7. Sprinkle the Fruit Flakes over the centre of the pancake
8. Once air bubbles start forming on the pancake it’s time to flip (this usually takes about 1 minute)
9. Fry until air bubbles start forming on this side and the batter is cooked
10. Repeat frying process with each of the coloured mixtures
11. Stack the different coloured pancakes to make a rainbow
12. Send us a photo of your #fruitbowlrainbowpancakes