A fruit fool recipe for April Fool’s Day!
No dessert could be simpler than a handful of fresh, frozen or tinned fruit and some softly whipped cream or yoghurt. Whether autumnal raspberry or wintry rhubarb fool, spring strawberry or summery gooseberry fool – there’s fool for all seasons.
Here we’ve used tinned mango for a tropical taste – you can use fresh if it’s in season.
2 large ripe mangoes or 2 tins of mango
2 x 150g/5oz tubs Greek yoghourt (use low-fat if you prefer)
Mixed low sugar granola
Juice of 1 lime
Chop 1 mango into small pieces, or tinned mango, and set aside.
Cut the flesh from the remaining mango and stone, or the contents of another tin of mango, then purée the flesh in a liquidiser. Add lime juice to the mango puree to taste. Gently fold the yoghurt and half the diced mango through the fruity purée.
Divide between 4 glasses and top with the granola, then the remaining diced mango. Cover and chill for 30 mins before eating.
See you next week and see you at the Club soon!