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Ginger biscuits, gooseberries, half fat creme fraiche and low fat yoghurt blend together beautifully to make a sumptuous dessert.

 

Crunchy Gooseberry Dessert

Ingredients

40g Butter, Spreadable, Reduced Fat, Lighter, Lurpak*

100g Ginger Nuts, Fox's* (crushed)

450g Gooseberries,, Raw

4tbsp/48g Caster Sugar

60ml Water

1fl oz/30ml Elderflower Cordial, Undiluted, Waitrose*

1 Sm Tub/200ml Half Fat Creme Fraiche, Waitrose*

200g Natural Low Fat Yoghurt, Rachel's Organic*

Method

  1. Melt the butter and add the crushed up ginger biscuits. Mix thoroughly and leave to cool.
  2. Top and tail the gooseberries and place in a pan with the water and caster sugar. Simmer for around 10-15 minutes until the fruit is soft. Leave to cool.
  3. Once cool add the cordial then remove half of the fruit. Mash the rest and add the creme fraiche and yoghurt, mix together.
  4. Spoon the mix into glasses and layer with the biscuit, top with the remaining gooseberries and chill.

 

 

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RECIPE INFO

SERVES: 4

PREP TIME: 15min

COOK TIME: 15min

READY IN: 30min plus chilling time

 

NUTRITION INFO

Per Serving:

Calories: 366

Fat: 17.3g

Protein: 5.5g

Carbs: 47.4g

Fibre: 2.8g

Fruit and Veg:
1½ servings

 

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Published: 20.12.2007

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