Gooseberry crunch
serves 4
Ingredients
- 250 g (1/2 litre) gooseberries
- 200 ml water
- 1 tsp 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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