Lemon curd & yogurt fool

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• 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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• Helen

  16 September 2008

  Helen rated and commented on this recipe

  

  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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• ravgirl4x4

  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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• ravgirl4x4

  28 February 2009

  ravgirl4x4 rated and commented on this recipe

  

  Sorry forgot to rate..

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• anniroc

  27 March 2009

  anniroc rated and commented on this recipe

  

  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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• anniroc

  27 March 2009

  anniroc commented on this recipe

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

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• Smoothiestar

  02 April 2009

  Smoothiestar rated and commented on this recipe

  

  Made it it tasted lush!

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• kez699

  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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• Lesley

  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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• Marian

  28 June 2009

  Marian rated and commented on this recipe

  

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

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• sugarbabe

  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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• Sugar Baby

  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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• sme

  03 August 2009

  sme rated and commented on this recipe

  

  This was delicious. I added 6 crushed meringues to the yogurt/curd mixture to make it more like a Mess than a Fool (LOL). I also cut back on the sugar on the raspberries as a result. I added a squirt of whipped cream to the top of the raspberries, and I served it alongside lemon/almond thimble cookies. It was a hot summer night (27 degrees) when our guests ate this. What raves it got for lightness and coolness. I told them it was easy, but they didn't believe me!

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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

Preparation 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, sugar 41g, salt 0.66 g

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