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Gooseberry Fool

July/August 1993

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Yogurt replaces most of the whipped cream of a traditional fool, and rosewater imparts a delicate hint of fragrance.


Gooseberry Fool Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 2 cups nonfat vanilla yogurt
  • 1 pint gooseberries, topped and tailed
  • 3/4 cup sugar
  • 1 tablespoon water
  • 1/2 teaspoon rose water
  • 1/2 cup whipping cream

Preparation

  1. Line a colander with cheesecloth and set it over a bowl. Spoon in yogurt and let drain in the refrigerator until it measures 1 1/2 cups, about 1 hour.
  2. Meanwhile, combine gooseberries, sugar and water in a heavy saucepan. Simmer over medium heat until the berries are very soft, about 5 to 10 minutes. Puree in a food processor, then press the puree though a coarse-meshed sieve set over a mixing bowl, pressing hard to force everything but the seeds through the sieve. Stir in rose water. Chill until cold, about 30 minutes.
  3. Once the yogurt has drained, transfer it to a medium bowl. Partially fold the pureed gooseberries into the drained yogurt, leaving some swirls of puree and yogurt. Whip the cream and swirl it into the fool. Spoon into individual dessert dishes or goblets.

Nutrition

Per serving: 254 calories; 7 g fat (4 g sat, 2 g mono); 23 mg cholesterol; 45 g carbohydrates; 6 g protein; 1 g fiber; 63 mg sodium; 333 mg potassium.

Nutrition Bonus: Calcium (16% daily value).

Carbohydrate Servings: 3

Exchanges: 1 fat-free milk, 1 1/2 other carbohydrate, 1 fat


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low cholesterol
Low sodium
High calcium
Gluten free
Servings
6
Meal/Course
Brunch
Dessert
Season
Spring
Summer
Fall
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
More than 1 hour
Publication
July/August 1993
20 minute dinner recipes
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