Blackcurrant Fool

From Healthy Eating for ISB by Sophie Braimbridge and Erica Jankovich RRP $29.99, published by Kyle Cathie and available at all good bookstores.

• 50g unrefined caster sugar
  
• 4 tablespoons elderflower cordial or crème de cassis
  
• 400g blackcurrants (the ready-prepared frozen ones are easiest to use)
  
• 265g labnah or strained yoghurt
  
• 2 large meringue nests or 4 small meringues or polenta & almond biscuits to serve
  

A simple pudding that uses labnah or strained yoghurt to make a thicker fool than ordinary thick yoghurt would make. The blackcurrants are left whole to retain the fibre which is in their skins. If not using meringues, you might want to increase the sugar quantity to 75g.


Serves: 4

Mix the sugar liquid with the blackcurrants and purée well in a food processor. Allow to cool, then add the labnah or strained yoghurt. Mix briefly and taste to check for the right balance of sweetness and sharpness.

If using meringues, break up into bite-sized pieces and place in the bottom of four pretty glasses or ramekins or small bowls. Spoon over the blackcurrant fool and serve straight away or no more than 1 hour later — don't prepare too far in advance or the meringue will become too soft and gooey.

If serving with biscuits, place the fool in glasses or bowls, cover with clingfilm and leave in the fridge to firm up for several hours beforehand.


Fibre rating: Medium

• Per serving with meringue: 3.6g fibre
  
• 145 kclas
  
• 1g fat
  
• 0g saturated fat
  
• 0.05g sodium
  

From Healthy Eating for ISB by Sophie Braimbridge and Erica Jankovich RRP $29.99, published by Kyle Cathie and available at all good bookstores.