A fool made without cream? Are you imagining things? This recipe isn't just any foolish dessert, it's made with low fat yogurt and sweetened with as much syrup from the stem ginger as you like so be naughty or virtuous. You can swap the rhubarb for pears – just peel and cored 650g medium pears and cook on the hob for 5 minutes more.
Serves 4
Takes 20 minutes to make, plus cooling and chilling
Per serving:
45kcals
0.2g fat (no saturated)
4.9g protein
6.2g carbs
6.1g sugar
0.1g salt
1. Put the rhubarb, ginger, cinnamon stick, lemon juice and a good splash of cold water in a saucepan. Place over a high heat and when bubbling, reduce the heat, cover with a lid and simmer, stirring occasionally, for 5 minutes until just tender.
2. Sweeten to taste with some stem ginger syrup. Put into a bowl and set aside to cool. Discard the cinnamon stick.
3. Mix the ground cinnamon into the yogurt. Layer 4 x 250ml glasses alternately with the rhubarb and the yogurt, finishing with a layer of yogurt. Chill for 30 minutes. Top each with a pinch of ground cinnamon to serve.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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