Fresh and tangy lemon and raspberry fool recipe
If you’re after a quick refreshing dessert, then this tangy lemon and raspberry fool could be what you need. I’m a big fan of quick and easy puddings especially after slaving over a main course.
Jump to RecipeWith this lemon and raspberry fool, there’s very little prep time needed. You may even find you’ve got the ingredients in the fridge already.
Quite often you need to use full fat yoghurts in desserts, but with this, using 0% fat Greek style yoghurt still provides the creamy consistency you want.
With only 3 ingredients, it’s not going to bust the bank either. Dress it up in pretty glasses and it’s a great ending to a dinner party or to follow a BBQ. You don’t need a large portion to get the sharpness of the lemon and the berry hit.
My only recommendation would be to buy good quality lemon curd. Or make your own.
The icing sugar is optional, depending on how tart your raspberries are. I made this pudding at the end of the raspberry season but the lemon curd was sweet enough that I didn’t need to add further sugar. But check it and add the sugar to your tastes.
If making ahead, you can combine the yoghurt and lemon curd. I’d add the crushed raspberries just before serving, as I added them earlier and found the juices eased out into the white of the fool. But it doesn’t take more than 5 minutes to prep even if you are making it just before eating, so it wouldn’t hold courses up too much.
The recipe below serves 4-5 in small glass bowls, but you can easily vary the amounts for fewer or more people.
Make a tangy lemon and raspberry fool
Makes 4-5 individual portions
Prep 5 minutes
Ingredients:
- 500ml Greek Style 0% fat yoghurt
- 4 tbsp of lemon curd
- Punnet of raspberries
- Icing sugar (optional, to taste)
Lemon and raspberry fool recipe
1, Put the yoghurt in a bowl, and swirl through the lemon curd. Don’t totally stir in but you need to make sure there’s enough of the curd through the yoghurt.
2, When ready to serve, spoon the yoghurt and lemon curd mix into bowls, glasses or ramekins.
3, Crush the raspberries in a separate bowl with a fork or spoon. (You could use raspberry coulis instead, but it’s nice to have the texture of the crushed raspberries.
4, If your raspberries are a bit too tart, add some icing sugar to taste, and stir in.
5, Divide the crushed raspberries to top the yoghurt and curd mix. Then serve
You can top with non-crushed raspberries or mint leaves to make it look prettier. And serve with shortbread or even my 4 ingredient all butter cookies.
Lemon and raspberry fool
A tangy and refreshing dessert, made with only 3 ingredients
Ingredients
- 500 g Greek style yoghurt 0% fat
- 4-5 tbsp good quality lemon curd
- 1 punnet raspberries
- icing sugar (optional)
Instructions
Put the yoghurt in a bowl, and swirl through the lemon curd. Don’t totally stir in but you need to make sure there’s enough of the curd through the yoghurt.
When ready to serve, spoon the yoghurt and lemon curd mix into bowls, glasses or ramekins
Crushthe raspberries in a separate bowl with a fork or spoon. (You could use raspberry coulis instead, but it’s nice to have the texture of the crushed raspberries
If your raspberries are a bit too tart, add some icing sugar to taste, and stir in
Divide the crushed raspberries to top the yoghurt and curd mix. Then serve
Will you be trying this lemon fool recipe?
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