Blackberry fool recipe

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  • Rating: 5 stars
  • Cost per serving: £2.04
  • 15 mins to prepare and 30 mins to cook Takes: 15 mins to prepare and 30 mins to cook
  • 4 Serves: 4

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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  • 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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Each serving contains
  • Calories 422 21%
  • Sugar 26g 29%
  • Fat 26g 37%
  • Saturates 8g 40%
  • Salt 0.6g 10%
of an adult's Reference Intake amount. Find out more
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