Cranberry fool

Cranberry fool recipe

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A simple way to turn leftover cranberries and shortbread biscuits into a delicious dessert. Packed with flavour and texture, an indulgent way to top off a Christmas feast. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook, 10 mins to cool
  • 562 calories / serving

Ingredients

  • 300g cranberries
  • 150g caster sugar
  • ½ tsp ground cinnamon
  • 200ml double cream
  • 1/2 tsp vanilla extract
  • 200g 0% fat Greek style yogurt
  • 100g all butter shortbread biscuits

Each serving contains

  • Energy

    2350kj
    562kcal
    28%
  • Fat

    34g 48%
  • Saturates

    21g 106%
  • Sugars

    49g 54%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 60.6g Protein 7.8g Fibre 4g

Method

  1. Put the cranberries and half the sugar in a medium saucepan and place over a gentle heat. Bring to a simmer and cook for 8-10 mins until the cranberries start to pop. Remove from the heat, stir through the cinnamon and leave to cool.
  2. Pour the cream into a medium bowl and, using an electric hand whisk, beat in the remaining sugar and the vanilla extract until soft peaks form. Fold through the yogurt.
  3. Divide half the cream mix between 4 glasses. Spoon over a few tablespoons of cranberries and crumble over half the shortbread. Repeat these layers once more, using the remaining cream and cranberries then serve with the remaining shortbread bites. Serve within 2-3 hrs.

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