Raspberry & lemon brandy baskets

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Good Food

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Recipe by Good Food

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1. Reserve a few raspberries for decoration. Put the rest in a bowl and mash roughly with a fork. Fold in the fromage frais and the lemon curd and divide the mixture between the brandy snap baskets. Top with the remaining raspberries and almonds, then serve straight away.

Per serving

159 kcalories, protein 3g, carbohydrate 21g, fat 8 g, saturated fat 4g, fibre 1g, salt 0.16 g

Latest comments and suggestions

• Elaine

  31 December 2007

  Elaine commented on this recipe

  Fantastic, everybody loved them. Served them twice over Christmas and think they would also be a great desert in the summer. Definitely would do again and could vary with other fruits.

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• susan

  06 March 2008

  susan rated and commented on this recipe

  

  Great dessert, looked impressive and had a wonderful flavour (zesty). This has been a big hit

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• ljwarrington

  13 March 2008

  ljwarrington rated and commented on this recipe

  

  made this with blackberries and was yummy!

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Ingredients

• 150g punnet raspberries
• 6 tbsp fromage frais
• 2 tbsp lemon curd
• 4 ready-made brandy snap baskets
• 1 tbsp toasted flaked almonds

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Low-fat

Ingredients

• 150g punnet raspberries
• 6 tbsp fromage frais
• 2 tbsp lemon curd
• 4 ready-made brandy snap baskets
• 1 tbsp toasted flaked almonds

Per serving

159 kcalories, protein 3g, carbohydrate 21g, fat 8 g, saturated fat 4g, fibre 1g, salt 0.16 g

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