Lemon curd & yogurt fool
Treat yourself to a delightfully easy family dessert - ready in just five minutes
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
No cookVegetarian
- Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
- Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.
Make it with blackberries
Line the bottom of a dish with ready-made sponges. Crush 200g blackberries with 2 tbsp icing sugar and spread on top. Spoon the lemon curd and yogurt mixture over the top, then scatter with toasted almonds.
Tip
Use raspberries at room temperature when their full flavour is at its best.
Recipe from Good Food magazine, August 2007.
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Per serving
299 kcalories, protein 16g, carbohydrate 42g, fat 9 g, saturated fat 5g, fibre 1g, salt 0.66 g
'The crunchy shortbread contrasted well with the lemony yogurt and raspberries in the Lemon curd & yogurt fool, and was really good for dipping. This would make a great emergency dessert.'
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http://www.bbcgoodfood.com/recipes/4639/
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
No cookVegetarian
Ready in five minutes
Ingredients
- 300g jar lemon curd (we used Duchy Originals Traditional Lemon Curd)
- 500g tub 0% Greek yogurt
- 200g punnet raspberries
- 1 tbsp icing sugar
- shortbread , to serve
Per serving
299 kcalories, protein 16g, carbohydrate 42g, fat 9 g, saturated fat 5g, fibre 1g, salt 0.66 g




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04 November 2007
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12 November 2007
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