Skip to main content

Blackberry, Apple and Greek Yogurt Fool

Those of you who follow me on twitter will no doubt have been hearing about my blackberry picking adventures over the last few weeks. Well, several nettle stings (both me and Lowen), a few prickles and a rather scary incident with a cow later, we have survived *unscathed* (not the right word) for another year.

After exhausting the crumble and jam routes to their limits, I decided to try something a little different, incorporating some of the Total Greek Yogurt I was sent recently. The stewed fruit in this recipe will keep in the fridge for a week, so as long as you have some yogurt and honey to hand (and maybe a few toasted flaked almonds if you fancied), a tasty fruity fool is only a matter of minutes away.

BLACKBERRY, APPLE AND GREEK YOGHURT FOOL

| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |

Ingredients:

  • For the stewed fruit:
  • 500g Bramley Apples, peeled, cored, sliced
  • 200g Blackberries
  • 50g Caster Sugar
  • 1 TBSP Water
  • 8 Heaped TBSP Total Greek Yogurt
  • Honey for drizzling

Instructions:

  • Step 1: To make the stewed fruit place the apples, sugar and water in a pan and cook on a medium heat for 6-7 minutes. Add in the blackberries and continue to cook for 5 minutes. Cool a little, taste and add more sugar if needed. Keep in fridge for up to a week.
  • Step 2: To assemble the fool mix together the yoghurt and fruit, spoon into bowls and drizzle with honey.

| Author: Beth Sachs | Date: 21st September 2010 |



Comments

  1. Braving the bramble patches is well worth it for rewards like this in the end.

    ReplyDelete
  2. Hubby and me ended up the same way whilst blackberry picking but it is so worth it!

    This fool looks lush!

    Maria
    x

    ReplyDelete
  3. I go bramble picking every year, I like to keep some in the freezer so I can whip up a pie or crumble at a moments notice.

    I like the idea of using them to make a fool, it looks beautiful.

    ReplyDelete
  4. I have a bowl of blackberries in the fridge (but more stings than blackberries I'm afraid!!) and will keep some back from the tart to try this - it looks wonderful.

    Your latest follower :-}

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…

Slow Cooker Chilli Con Carne (No Browning Required)

My slow cooker is my best friend on week days, especially when it's a recipe like this Chilli Con Carne that requires NO pre browning of the meat. It takes all of 3 minutes to 'make' before leaving the slow cooker to do all the hard work during the day. Then, when you get in from a long day at work and the kids are starving, all you need to do is cook some rice and grate some cheese! If you have any leftovers you can stir them into cooked pasta the next day along with some creme fraiche and grated cheddar for a super simple chilli pasta bake. Everyone in my house loves this recipe...well apart from the kidney beans which the kids aren't too keen on!



TOP TIPS FOR MAKING SLOW COOKER CHILLI CON CARNEIf your children actually like kidney beans (mine usually pick them out) add another tin for extra fibre.Instead of adding the spices separately you could buy a Chilli Con Carne spice sachet (e.g. Schwartz) and use that instead.If you like a bit of heat add a tsp of dried chi…

Golden Syrup and Oat Cookies

My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean. They take less than 10 minutes to make and 10 minutes in the oven so they are super speedy for busy days...and most importantly the kids love them.


GOLDEN SYRUP AND OAT COOKIES



print recipe
Golden Syrup and Oat Cookies by Beth Sachs August-17-2009 A super easy golden syrup and oat cookie recipe. Ingredients 100g Butter100g Caster Sugar2 TBSP Golden Syrup100g Self Raising Flour100g Oats1/2 TSP Bicarbonate of Soda Instructions Step 1: Preheat the oven to 180°c/160°c Fan and line two baking sheets with baking paper.Step 2: In a large pan melt the butter, syrup and sugar then stir in the flour, oats and bicarbonate of soda.Step 3: Roll into large walnut size balls and place well apart on the baking trays. Bake for 10 minutes.
Details Prep time: 10 mins Cook time: 10 MinutesTotal time: 20 Minutes
Yield:Makes 15 cookies

Pin the Golden Syrup and Oat C…

Chocolate Orange Biscuit Cake: An Alternative Christmas Cake

Every year I make a Christmas cake and every year I'm the one that ends up eating the thing. So in a concerted effort to maintain my waistline, this year, instead of a traditional Christmas cake I'll be making an alternative Chocolate Orange Biscuit Cake to enjoy. After all, who can resist the quintessentially festive chocolate orange combo?

The beauty of a biscuit cake is that it can be made 3 or 4 days ahead and left in the fridge until you want to serve it (or a cold garage if the fridge is bursting at the seams!). All you need is a dollop of clotted cream and you're sorted. If this is being made for an entirely adult audience I would use all dark chocolate in the topping.


TIPS FOR MAKING A FESTIVE BISCUIT CAKEAdd some fudge pieces or nuts if that's what your family likesDecorate with festive sprinklesIf you prefer make in a large square baking tin and cut into slices
OTHER BISCUIT RECIPES YOU MIGHT LIKENo Bake Malteser Cake from Lucy LovesChocolate Honeycomb Mince…