Tom kerridge4

Tom Kerridge’s blackberry and yogurt fool

Slightly sharp Granny Smith apples work well with the juicy blackberries and fiery ginger, all swirled into two types of Greek yogurt

, 14 January 2020

Be the first to rate this recipe

Tom Kerridge’s blackberry and yogurt fool
  • Cook: 20 Mins
    plus cooling

  • Serves: 4

  • Price: £2.17 per serving

Nutritional Info
Each 340g serving contains
  • Energy

    1138KJ

    272KCAL

    14%
  • Fat

    9.9g

    low

    14%
  • Saturates

    5.4g

    med

    27%
  • Sugars

    25.2g

    med

    28%
  • Salt

    0.24g

    low

    4%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 335kJ/80kcal.
Ingredients
  • 300g blackberries (fresh or frozen)
  • 2 or 3 Granny Smith apples, peeled and diced
  • 2 balls preserved stem ginger in syrup, drained and finely chopped
  • ½tsp ground cardamom or 3 whole pods, crushed
  • 4tbsp granulated sweetener
  • 400g fat-free Greek yogurt
  • 300g full-fat Greek yogurt
  • 1 vanilla pod, split and seeds scraped
  • 15g pistachios, chopped
Method
  • For the compote, put the blackberries, apples, ginger, cardamom and ½ the sweetener into a small pan with 100ml water. Simmer over a medium-high heat for 8-10 mins or until the apples are tender and the compote is syrupy. Leave to cool completely.

  • Put both yogurts into a large bowl; add the vanilla and remaining sweetener. Whisk well to combine.

  • Fold ½ the compote into the yogurt mixture until rippled through. Divide between 4 bowls, spoon over the remaining compote and sprinkle over the pistachios to serve.