Lemon curd & yogurt fool

Lemon curd & yogurt fool

Treat yourself to a delightfully easy family dessert - ready in just five minutes

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

No cook
Vegetarian

Vegetarian

Method

  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.
Try

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.

Per serving

299 kcalories, protein 16g, carbohydrate 42g, fat 9 g, saturated fat 5g, fibre 1g, salt 0.66 g

Recipe from Good Food magazine, August 2007.

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Taste team comment

'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

Results 1-20

  • 04 November 2007

    ramlan rated and commented on this recipe

    5 stars

    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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  • 12 November 2007

    HoneyMustard rated and commented on this recipe

    5 stars

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

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  • 20 November 2007

    rustyoldsj rated and commented on this recipe

    4 stars

    added a little basil sugar super simple sweet

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  • 31 December 2007

    nellandrodney rated and commented on this recipe

    4 stars

    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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  • 13 January 2008

    warwickness rated and commented on this recipe

    5 stars

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

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  • 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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  • 19 February 2008

    CShepherd rated this recipe

    5 stars

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  • 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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  • 16 September 2008

    Helen rated and commented on this recipe

    5 stars

    Delicious. Rather than just adding the curd all in one go mixed in bit by bit until it suited our taste. Mixed blueberries into mixture instead of rasberries.

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  • 28 February 2009

    ravgirl4x4 commented on this recipe

    My family love this..its so easy and very light...I served ours with brandy snaps. Will def do again.

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  • 28 February 2009

    ravgirl4x4 rated and commented on this recipe

    5 stars

    Sorry forgot to rate..

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  • 27 March 2009

    anniroc rated and commented on this recipe

    4 stars

    I used plain yogurt rather than Greek, and less lemon curd (added a bit at a time as suggested by Helen). Did not serve with biscuits but crumbled some meringue over the top to finish. YUM!

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  • 27 March 2009

    anniroc commented on this recipe

    Oh and also, I didn't add icing sugar to the raspberries...

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  • 02 April 2009

    Smoothiestar rated and commented on this recipe

    5 stars

    Made it it tasted lush!

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  • 21 May 2009

    kez699 commented on this recipe

    i just made this a a spiecal treet for my partner the only problem i had with it was tasting it, it was that good i ate half the mixture before i put it into the glasses will deffanitly be making this again !!!

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  • 12 June 2009

    Lesley commented on this recipe

    Delicious, light, tangy dessert which I've made a few times. Served with Patisserie Crepe Biscuits or Cigar type biscuits which are great for scooping it up - delish!

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  • 28 June 2009

    Marian rated and commented on this recipe

    5 stars

    This sweet was absolutely gorgeous. I can highly recommend it. I made it exactly as the recipe. Delicious.

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  • 22 July 2009

    sugarbabe commented on this recipe

    made it with half fat creme fraishe instead of greek yogert. would be brilliant as a quick dessert for a dinner party will definately make it again

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  • 22 July 2009

    Sugar Baby commented on this recipe

    I loved this - I will definitely make it again! It is so light and fresh - perfect if you want a light pudding after a heavy meal.

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  • 29 July 2009

    harajuku rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

No cook
Vegetarian

Vegetarian

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
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Per serving

299 kcalories, protein 16g, carbohydrate 42g, fat 9 g, saturated fat 5g, fibre 1g, salt 0.66 g

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