CHUNKY MANGO & CHOCOLATE FOOL
This low fat dessert couldn't be simpler, great when you need to satisfy a sweet tooth
Provided by Good Food team
Categories Dessert, Lunch, Snack, Supper
Time 5m
Number Of Ingredients 3
Steps:
- Peel the mango and chop into little chunks. Mix with the yogurt. Spoon into a bowl and shave or grate over the square of dark chocolate.
Nutrition Facts : Calories 272 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.25 milligram of sodium
RHUBARB FOOL
Categories Fruit Dessert Valentine's Day Low Fat Quick & Easy Yogurt Low Sodium Spring Summer Chill Rhubarb Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 Servings: can be doubled
Number Of Ingredients 5
Steps:
- Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.
- Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.
CHOCOLATE-ANISE STRAWS
Time 1h
Yield Makes 12 straws
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Finely grind anise in an electric coffee/spice grinder or with a mortar and pestle. Finely chop chocolate with anise and sugar in a food processor.
- Cut phyllo sheets in half crosswise to form 6 sheets. Cover with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Place 1 sheet of phyllo with long side nearest you on a work surface (keep remaining sheets covered) and lightly brush lower half of sheet with butter. Spoon a heaping tablespoon of chocolate mixture lengthwise across center of sheet. Fold phyllo sheet in half, enclosing chocolate, and brush lightly with butter. Starting with chocolate side, roll up pastry tightly to form a 12-inch straw. Transfer straw, seam side down, to a baking sheet, then make 5 more in same manner.
- Bake straws in upper third of oven until golden, 12 to 14 minutes, and cool on a rack. Break in half to form 12 straws.
MANGO & PASSION FRUIT FOOL
You'll need just four ingredients to make this exotic dessert, a no-fuss finish to your meal
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
- Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
- Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.
Nutrition Facts : Calories 390 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
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