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.

Cynthia Nicholson
Recipe by Cooking Light June 2005


Recipe Summary

4 servings (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

284 calories; calories from fat 20%; fat 6.4g; saturated fat 3.6g; mono fat 1.7g; poly fat 0.6g; protein 10.1g; carbohydrates 48.6g; fiber 4.8g; cholesterol 24mg; iron 0.5mg; sodium 93mg; calcium 264mg.