Strawberry Fool Recipe by Rachel Allen

When I attended the Sprite Cookery Masterclass with Rachel Allen, she was challenged by Sprite to revisit some of her favourite family recipes and reformulate the ingredients to ensure the dish still tasted delicious — but contained less calories.

We made a lovely Strawberry Fool using the recipe below:

Strawberry Fool Recipe

(Serves 4–6)

• 350g (12oz) fresh or frozen (defrosted) strawberries
• 2 tbsp agave syrup or honey
• 50ml (2 fl oz) whipping cream
• 375ml (7fl oz) natural yoghurt (reduced or zero fat if you’d like)

  

Place the strawberries in a small bowl with the agave syrup and crush with a fork or potato masher or hand-held blender. Whip the cream to soft peaks and then gently fold in the yoghurt. Fold in the crushed raspberries but without stirring them in completely so that they create a marbled effect.

Cover and place in the fridge for about 20 minutes or until ready to serve. (The fool can be made up to a day in advance.) Spoon into glasses, small bowls or simply onto plates and serve.