Dried prunes and peaches have an intense, concentrated flavour and sweetness and, with the addition of a dash of peach schnapps or brandy, they make a really special fruit fool. This is an attractive dessert for the winter months, when soft fruits for fools are not in season, and it's healthily modest in fat content.
Use extra orange juice instead of the peach schnapps or brandy. * For a rhubarb fool, cook 300 g (10½ oz) chopped rhubarb with 2 tbsp caster sugar and 1 tbsp orange juice. Cool, then purée. Make the cream and yogurt mixture as in the main recipe, then lightly swirl in the rhubarb purée. Spoon into individual glasses or dishes. Decorate with 15 g (½ oz) toasted flaked almonds. * To make a plum fool, halve and stone 300 g (10½ oz) red plums and poach gently in a covered pan with 15 g (½ oz) caster sugar and 1 tbsp orange juice until tender. Cool, then purée until smooth. Beat together 200 g (7 oz) fromage frais and 100 g (3½ oz) plain low-fat bio yogurt. Reserve 4 tbsp of the plum purée, then swirl the rest with the fromage frais mixture in stemmed glasses. Top each with a spoonful of the reserved purée and decorate with 15 g (½ oz) chopped toasted hazelnuts.
Dried fruits are a concentrated source of many nutrients, including iron. The vitamin C in the orange juice aids the absorption of iron from the dried fruits. * Mixing low-fat yogurt with whipped cream produces a rich-tasting dessert that is delightfully low in calories. The yogurt also adds a pleasant hint of sharpness to contrast with the sweet fruit purée.
A, C * B2, niacin, calcium, copper, iron, zinc