Gooseberry Fool

recipe
Tart, grape-sized gooseberries are popular for making jams and jellies because their juice thickens nicely because of its high pectin content. This perennial dessert favorite combines tangy and sweet flavors. It is cool, refreshing, and creamy.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 284
Caloriesfromfat 20 %
Fat 6.4 g
Satfat 3.6 g
Monofat 1.7 g
Polyfat 0.6 g
Protein 10.1 g
Carbohydrate 48.6 g
Fiber 4.8 g
Cholesterol 24 mg
Iron 0.5 mg
Sodium 93 mg
Calcium 264 mg

Ingredients

4 cups vanilla low-fat yogurt
3 cups green or pink gooseberries, halved
1/2 cup sugar
1/4 cup whipping cream

Preparation

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours or overnight. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

Combine gooseberries and sugar in a medium nonstick skillet. Cook over medium heat 5 minutes or until mixture begins to thicken, stirring frequently. Gently mash gooseberries with a fork; simmer an additional 2 minutes. Spoon into a small bowl; cover and chill.

Place whipping cream in a large bowl; beat with a mixer at high speed until stiff peaks form. Fold in yogurt and gooseberry mixture. Serve chilled.

Cynthia Nicholson,

Cooking Light

June 2005
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