Lemon Curd & Yogurt Fool

By maredan

Ingredients

• 300 g jar lemon curd (we used Duchy Originals Traditional Lemon Curd)
• 500 g tub 0% Greek yogurt
• 200 g punnet raspberries
• 1 tbsp icing sugar
• shortbread , to serve

Preparation

Step 1

Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.
Make it with blackberries
Line the bottom of a dish with ready-made sponges. Crush 200g blackberries with 2 tbsp icing sugar and spread on top. Spoon the lemon curd and yogurt mixture over the top, then scatter with toasted almonds.
Tip
Use raspberries at room temperature when their full flavour is at its best.