Summer Fruit Fool Recipe

Summary

Preparation Time25 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Speciality, Main Ingredient

Ingredients

 Pureed fruit1⁄2 Pound (225 gram, apricots, blackberries, blackcurrants, gooseberries, raspberries)
 Thick custard1⁄2 Pint (300 milliliter)
 Double cream1⁄4 Pint (150 milliliter)
 Sponge fingers8 (for serving)

Nutrition Facts

Serving size: Complete recipe

Calories 1538 Calories from Fat 714

% Daily Value*

Total Fat 79 g122%

Saturated Fat 7.9 g39.6%

Trans Fat

Cholesterol 0 mg

Sodium 176 mg7.3%

Total Carbohydrates 181 g60.2%

Dietary Fiber 0.01 g0.05%

Sugars 78.3 g

Protein 15 g29.2%

Vitamin A Vitamin C

Calcium Iron

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a bowl, stir the puried fruit and custard together until mixed.
2) Fold in the whipped cream until thoroughly blended.
3) In individual freezerproof ramekins or serving dishes, spoon the mixture.
4) If you wish to freeze the recipe do it at this stage. Cover each dish with a foil, then place in freezer bags, seal, label and freeze.

SERVING
5) Serve the Summer Fruit Fool with sponge fingers.
6) If using the frozen dish, unwrap, then thaw in the refrigerator for 6 hours and serve as indicated in step 5.
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