A fool made without cream? Well, yes. This one's made with very low fat yogurt and the syrup from the stem ginger - it will still feel naughty, but we assure you it's not!
Ingredients
- 650g rhubarb, cut into small pieces
- 1 ball stem ginger from a jar in syrup, chopped, plus syrup to taste
- 1 cinnamon stick, broken in half
- Juice of ½ lemon
- Large pinch of ground cinnamon, plus extra to serve
- 250g very low-fat natural yogurt
- (we used Onken Natural 0.1% Fat Biopot)
Method
- 1. Put the rhubarb, ginger, cinnamon stick, lemon juice and a good splash of cold water in a saucepan. Place over a high heat and when bubbling, reduce the heat, cover with a lid and simmer, stirring occasionally, for 5 minutes until just tender.
- 2. Sweeten to taste with some stem ginger syrup. Put into a bowl and set aside to cool. Discard the cinnamon stick.
- 3. Mix the ground cinnamon into the yogurt. Layer 4 x 250ml glasses alternately with the rhubarb and the yogurt, finishing with a layer of yogurt. Chill for 30 minutes. Top each with a pinch of ground cinnamon to serve.
Nutritional info
Per serving: 45kcals, 0.2g fat (no saturated), 4.9g protein, 6.2g carbs, 6.1g sugar, 0.1g salt
Chef's tip
You can also make this dessert with 650g peeled and cored medium pears instead of rhubarb – just cook on the hob for 5 minutes more.