Blackberry fool recipe

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 373 calories / serving
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Blackberry fool hero

Tip the blackberries (no need to defrost if frozen) into a saucepan with the icing sugar, lemon juice and 1 tablespoon of water. Over a low heat, bring to a simmer, stirring a few times (the berries should soften but not to stew). When they start looking juicy take off the heat.

Mash lightly to squeeze out all the juice and then pour into a nylon sieve set over a bowl. Push as much fruit through the sieve as possible, squeezing out every last drop of juice so you end up with a thin purée. Cool completely.

Meanwhile, whip the cream lightly in a separate bowl (don't whip it too much as the acidity in the fruit will also help it thicken). When the cream just holds a soft peak fold through the yogurt and half of the purée, until just combined. Ripple through the remaining purée and spoon into dishes. Top with some whole blackberries and serve.

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As seen in Real Food magazine

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  • Ingredients

  • 400g (13oz) blackberries, fresh or frozen (save a few for decoration)
  • 3tbsp icing sugar
  • ½tsp lemon juice
  • 250ml (8fl oz) whipping cream
  • 250ml (8fl oz) Greek yogurt
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  • Energy 1548kj 373kcal 19%
  • Fat 29g 41%
  • Saturates 18.4g 92%
  • Sugars 20.7g 23%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 20.7g Protein 5.2g Fibre 4.1g

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