Lemon curd & yogurt fool

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Good Food

6 ratings

Recipe by Good Food

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Tested

1. Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
2. 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.

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.'

Latest comments and suggestions

• ramlan

  04 November 2007

  ramlan rated and commented on this recipe

  

  Very refreshing dessert at lunch time from the hot and sunny Singapore. Well received. Also nice served with sponge fingers instead of shortbread.

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• HoneyMustard

  12 November 2007

  HoneyMustard rated and commented on this recipe

  

  A really lovely light pud after a heavy main course. It will certainly be a favourite with this family.

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• rustyoldsj

  20 November 2007

  rustyoldsj rated and commented on this recipe

  

  added a little basil sugar super simple sweet

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• nellandrodney

  31 December 2007

  nellandrodney rated and commented on this recipe

  

  Very tasty and simple to prepare. We used brandy snaps instead of shortbread and they worked really well. A lovely quick dessert, if you prefer it less sweet I would reduce the sugar which was added to the raspberries.

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• warwickness

  13 January 2008

  warwickness rated and commented on this recipe

  

  Very quick and simple - don't miss out the shortbread!

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• CShepherd

  19 February 2008

  CShepherd commented on this recipe

  This was light and impressive. To make it a bit more special for a dinner party i would use slightly less lemon curd or more yogurt and I would also add some lemon zest and a dash of limoncello. I will definately make this again.

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• CShepherd

  19 February 2008

  CShepherd rated this recipe

  

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• HoneyMustard

  14 July 2008

  HoneyMustard commented on this recipe

  Fabulous light dessert for after a meal. I have served this at a dinner party and it's gone down a storm. Definitely good with the shortbread.

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Vegetarian

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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