Ingredients

  • 2 cups gooseberries, topped and tailed
  • 3 tbsp caster sugar
  • 1 cup Greek yogurt
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 3/4 cup heavy whipping cream

How to make it

1. Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.

2. Put the yogurt in a bowl and blend with the powdered sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don’t overdo it). Ripple through the gooseberry pulp then spoon into glasses or bowls to serve.