Summer fruit fool

Summer fruit fool


12 people made this

About this recipe: A quick pudding to rustle up at a moment's notice, this can be made with almost any fruit in season. The usual whipped double cream in fruit fool is replaced here with a mixture of low-fat yogurt and whipping cream, yet despite the fat content being reduced, this is still a wonderfully rich and creamy dessert.

Norma MacMillan

Serves: 4 

  • 300 g (10½ oz) mixed soft fruit, such as raspberries, blackberries, blueberries or currants
  • 55 g (2 oz) caster sugar
  • 150 ml (5 fl oz) whipping cream
  • grated zest of ½ orange
  • 150 g (5½ oz) plain low-fat bio yogurt
  • finely shredded orange zest to decorate (optional)

Prep:20min  ›  Ready in:20min 

  1. Reserve about 55 g (2 oz) of the mixed fruit for decoration. Put the remaining mixed fruit in a saucepan with 2 tbsp water. Bring just to the boil, then reduce the heat and cook gently for 5 minutes or until soft and very juicy. Stir in the sugar.
  2. Remove from the heat and leave to cool slightly. Pour into a food processor or blender and purée. Press the purée through a sieve to remove all the pips. Alternatively, just press the fruit through a sieve to purée it. Set aside to cool completely.
  3. Whip the cream with the grated orange zest until thick. Add the yogurt and lightly whip into the cream, then mix in the cooled fruit purée.
  4. Spoon into dessert dishes or goblets. Chill well before serving, decorated with the reserved berries and orange zest, if using.

Some more ideas

For gooseberry fool, replace the soft fruit with 450 g (1 lb) gooseberries (don't reserve any for decoration) and increase the caster sugar to 115 g (4 oz). Cook the gooseberries for about 15 minutes or until softened. This gooseberry fool will serve 6. * For a strawberry fool, slice 225 g (8 oz) ripe strawberries, reserving 4 whole ones for decoration, and sprinkle with the sugar. Leave for 30 minutes or until the juices are running from the fruit, then purée. Add to the cream and yogurt mixture. Serve decorated with the reserved strawberries, quartered or sliced. * For a guava fool, roughly chop 225 g (8 oz) ripe guavas, with their skins, and purée in a food processor or blender with 45 g (1½ oz) sugar. Press through a sieve, then taste the purée and add a little more sugar if it isn't sweet enough. Fold into the cream and yogurt mixture with 1 tbsp orange liqueur. Guava is an excellent source of vitamin C.

Plus points

Yogurt is a good source of calcium. Throughout life, but particularly during adolescence and pregnancy, it is important for women to get enough calcium to keep bones healthy and prevent osteoporosis later. * The mixed soft fruit are all rich in the antioxidant vitamin C, and their natural acidity helps to prevent the loss of this vitamin during the cooking. To retain as much vitamin C as possible, the sugar is added after the fruit is softened.

Each serving provides

C * A * B2, calcium

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