Adding lime rind to gooseberries gives them a really delicious flavour. For a, easy and tasty summer dessert, this one is hard to beat! It would also work very well with rhubarb and use orange instead of the lime. The amount of sugar you use in this dessert will always depend on the natural sweetness of the fruit you are using. This keeps for up to two days in the fridge so is handy to have made in advance.
Typical nutritional content (per portion)
500g (1lb 2oz) gooseberries, topped and tailed
5 tablespoons shop bought lime juice or finely grated rind and juice of 3 limes
75g (3oz) caster sugar (reduce sugar if fruit is sweet)
500g low-fat natural yoghurt
Preheat the oven to 200°C/ 400°F/Gas Mark 6. Place the gooseberries, lime juice and rind, if using, in a small roasting tin and mix well to combine. Sprinkle over the caster sugar and bake for about 20 minutes until the gooseberries have burst and are starting to caramelise in the tin. Remove from the oven and leave to cool completely.
Tip the gooseberry mixture into a food processor and blend to a puree, then transfer to a bowl with a spatula and fold in the yoghurt. Divide among bowls and chill for at least 2 hours (or up to 2 days is fine).
