Lemon curd & yogurt fool

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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.'

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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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• meg

  11 October 2009

  meg commented on this recipe

  For such an easy dessert and using Tesco's finest lemon curd as i could not find the recommended one, my guests could only use superlatives to describe it - fantastic, wonderfull, marvourless - can I have the recipe. Thank you very much.

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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, salt 0.66 g

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