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

Crunchy Gooseberry Dessert


  • 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*


  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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