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Raspberry Fool

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Serves: 4
300g / 10 1/2 oz fresh raspberries, plus extra to decorate
225g / 8 oz natural or Greek-style yogurt
1 tbsp clear honey
1 egg white
50g / 1 3/4 oz toasted flaked almonds

Put the raspberries in a blender or food processor and process until smooth. Pour the puree through a fine nylon sieve to remove the seeds, then fold into the yogurt in a large bowl. Stir in the honey.

In a separate grease-free bowl, whisk the egg white until beginning to stiffen, then fold into the raspberry mixture.

Spoon into individual glasses, cover with cling film, and chill for 3 hours. Scatter over the almonds and the extra fresh raspberries before serving.

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