Blackcurrant custard fools

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 6

Time to make: 15 mins , plus minimum 2 hrs chilling

Ingredients

More weights & measures

½ cup skim milk
375ml can light evaporated milk
2 tablespoons custard powder
⅓ cup sugar
1 teaspoon vanilla paste
1 cups frozen blackcurrants
⅔ cup low-fat yoghurt

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Instructions

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1 Have 6 glasses ready to fill. Place milks, custard powder, sugar and vanilla paste in a bowl and mix until well blended.

2 Heat milk mixture, either in a pan over a medium heat, stirring until thickened, or in the microwave on high, stirring every minute until thickened. This will take about 4-5 minutes. Leave to cool. Stir in half the yoghurt.

3 Divide 3/4 of the blackcurrants between the glasses. Pour over half the custard. Sprinkle over remaining currants, top with remaining custard. Chill for at least 1 hour.

4 Top with low-fat yoghurt and serve.

Variations

Make it gluten free: Check custard powder is gluten free.

HFG tip

The blackcurrant juices will begin to run into the custard and give a marbled effect the longer the fool is left.
Best served after chilling for a few hours.

Nutrition Info (per serve)

Calories 172 cal

Kilojoules 720 kJ

Protein 8 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 27 g

Dietary fibre 2 g

Sodium 100 mg

Calcium 260 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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