Gooseberry crunch

serves 4
Gooseberry crunch
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250 g (1/2 litre) gooseberries
200 ml water
1 tbsp Dansukker Vanilla Sugar
200 g Dansukker Jelly Sugar Multi
200 g Philadelphia cream cheese, light if preferred
100 ml natural low-fat yoghurt
30 g Dansukker Icing Sugar
12 HobNob oatmeal biscuits

Rinse and top and tail the gooseberries. Put the gooseberries and water in a saucepan and simmer for 5 minutes. Add the vanilla sugar and jelly sugar and boil for a further 30 seconds. Whisk together the cream cheese, yoghurt and icing sugar. Crush the biscuits coarsely. Layer the gooseberries, cream cheese mixture and biscuits in 4 glasses.

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