Cranberry fool recipe

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

  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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  • Ingredients

  • 300g (10oz) cranberries
  • 150g caster sugar
  • ½ tsp ground cinnamon
  • 200ml (1/3pt) double cream
  • 1/2 tsp vanilla extract
  • 100g (3 1/2oz) all-butter shortbread biscuits
  • 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


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