Lemon curd & yogurt fool
Treat yourself to a delightfully easy family dessert - ready in just five minutes
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
No cook
Vegetarian
- 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.
Tip
Use raspberries at room temperature when their full flavour is at its best.
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, sugar 41g, salt 0.66 g
Recipe from Good Food magazine, August 2007.
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http://www.bbcgoodfood.com/recipes/4639/
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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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This tangy chicken works well with salad or rice and is delicious both cold and hot
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
No cook
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
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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