Raspberry & Elderflower Fool

This raspberry and elderflower fool is quick and simple to make but oh so tasty.


Serves 4
250g FAGE Total 0%
300g raspberries
2 tbsp caster sugar
3-4 tbsp elderflower cordial
1-2 tbsp icing sugar, sifted
250ml double cream
2 tbsp pistachios, roughly chopped

Less than 15'
Serves 4
  1. Place the raspberries, sugar and cordial in a wide heavy based pan and bring to a gentle simmer for a few minutes before removing from the heat. Lightly crush with a fork, then tip into a bowl to cool and chill for 1 hour.
  2. Mix the yoghurt and icing sugar together until smooth. Gently whisk in the cream (it will thicken as you whisk so do not over do it). Ripple through the raspberry pulp and spoon into pretty glasses or bowls to serve. Finish with a few chopped pistachios on top; delicious with shortbread.
  3. Watch our recipe video to see how easy it is to make our Raspberry & Elderflower Fool.