Summer berry fools

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olive magazine

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Recipe by olive magazine

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1. Whizz the berries in a food processor with the icing sugar. Sieve to get rid of the seeds if you like. Mix the yoghurt, rosewater (if using) and 1/ 2 the fruit purée. Swirl in the rest of the purée and spoon the mixture into 4 dishes. Chill until needed. Serve with the shortbread.

Per serving

214 kcalories, protein 9.1g, carbohydrate 19.6g, fat 11.6 g, saturated fat 7.1g, fibre 1.8g, salt 0.24 g

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• Ros

  02 April 2009

  Ros commented on this recipe

  This sounds like my sort of pud. May substitute the Greek yoghurt for a low fat natural one though to be able to stick to the diet!

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Ingredients

• 200g raspberries
• 200g strawberries , hulled
• 3 tbsp icing sugar
• 500ml Greek yogurt
• 1 tsp rosewater (optional)
• shortbread biscuits, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 200g raspberries
• 200g strawberries , hulled
• 3 tbsp icing sugar
• 500ml Greek yogurt
• 1 tsp rosewater (optional)
• shortbread biscuits, to serve

Per serving

214 kcalories, protein 9.1g, carbohydrate 19.6g, fat 11.6 g, saturated fat 7.1g, fibre 1.8g, salt 0.24 g

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