Summer fruit fool recipe

Preparation time: 20 minutes, plus cooling and chilling

Cooking time: about 5 minutes

 

300 g mixed soft fruit, such as raspberries, blackberries, blueberries or currants

1/4 cup (55 g) caster sugar

150 ml pouring cream

grated zest of 1/2 orange

2/3 cup (160 g) low-fat natural yogurt

finely shredded orange zest to serve (optional)

 

1 Reserve about 50 g of the mixed fruit for decoration. Put the remaining mixed fruit in a saucepan with 2 tablespoons water. Bring just to the boil, then reduce the heat and cook gently for 5 minutes, or until soft and very juicy. Stir in the sugar.

 

2 Remove from the heat and leave to cool slightly. Pour into a food processor or blender and purée. Press the purée through a sieve to remove all the pips. Alternatively, just press the fruit through a sieve to purée it. Set aside to cool completely.

 

3 Whip the cream with the grated orange zest until thick. Add the yogurt and lightly whip into the cream, then mix in the fruit purée.

 

4 Spoon into dessert dishes or goblets. Chill well before serving, decorated with the reserved berries and orange zest, if using.

 

 

Each serving provides 963 kJ, 230 kcal, 3 g protein, 15 g fat (9 g saturated fat), 22 g carbohydrate (22 g sugars), 2 g fibre

 

Yogurt is a good source of calcium. Throughout life, but particularly during adolescence and pregnancy, it is important for women to get enough calcium to keep bones healthy and prevent osteoporosis later.

 

The mixed soft fruit are all rich in the anti-oxidant vitamin C, and their natural acidity helps to prevent the loss of this vitamin during the cooking. To retain as much vitamin C as possible, the sugar is added after the fruit is softened.