Preparation time 5 minutes, plus cooling and chilling
Cooking time about 5 minutes
3 tablespoons crème de cassis or spiced red fruit cordial
250 g (8 oz) mixed frozen berries
2–4 tablespoons icing sugar, to taste
500 g (1 lb) fat-free fromage frais
250 g (8 oz) low-fat blackcurrant yogurt
1 vanilla pod, split in half lengthways
toasted flaked almonds, to serve (optional)
Put the crème de cassis or cordial in a saucepan over a low heat and gently heat,
then add the berries. Stir, cover and cook for about 5 minutes or until the fruit
has thawed and is beginning to collapse. Remove from the heat and stir in
between 1–3 tablespoons of the icing sugar, according to taste. Cool completely,
then chill for at least 1 hour.
Mix together the fromage frais, yogurt and 1 tablespoon of the icing sugar in a
bowl. Scrape in the seeds from the vanilla pod and beat to combine.
Fold the berries into the fromage frais mixture until just combined. Carefully
spoon into decorative glasses or glass serving dishes and serve immediately,
scattered with toasted almonds, if liked.
For exotic fruit fool, replace the crème de cassis with 3 tablespoons coconut
cream and the mixed berries with 250 g (8 oz) exotic fruit mix and add 1
tablespoon lime juice. Heat as above, then blend in a food processor or blender
until smooth. Chill as above. Mix the fromage frais with 2 tablespoons coconut
cream and 250 g (8 oz) fat-free mango yogurt instead of the blackcurrant yogurt.
Fold in the fruit purée and serve sprinkled with toasted coconut flakes, if liked.