Gooseberry and Elderflower Fool

Gooseberries are in abundance at this time of the year and this is a favourite recipe that is a winner with Gooseberry lovers!

Serves 6

500g (1lb) Gooseberries, topped and tailed
60g (2oz) butter
1 tablespoon Water
4 Elderflower heads
Xylitol to taste
300ml Greek Yoghurt
Strips of blanched lime zest to decorate

1. Put the gooseberries into a pan with the butter, water and elderflowers.
2. Cover and cook gently for 5-10 minutes until the gooseberries are soft.
3. Beat with a wooden spoon until smooth, and add xylitol to taste.
4. Leave to cool.
5. Fold mixture into Greek yoghurt, pour into serving bowl and chill for 30 minutes.  Decorate with lime zest.