Fruit fools are one of the wonders of the pudding race, quite easy to make but they are traditionally rather heavy on the saturated fat content, contained in the whipped cream component of the fruit fool.
Gooseberry fool is the classic fruit fool, but of course they can be made with a variety of fruits as described later.
My experiments have produced a fruit fool with a much reduced saturated fat content. This has been achieved by using a low 4% fat evaporated milk instead of using whipping cream. This produces a final fruit fool with just about 2% fat.
As the whipped evaporated milk does not hold the air bubbles as well as normal whipped cream, serve soon after the preparation of the combined fool to enjoy at its best.
LOW FAT GOOSEBERRY FOOL
Preparation of the fruit.
Pick about 1 litre box of red or green gooseberries, wash the fruit (no need to top and tail as we are going to sieve out the seeds and debris), and add to a pan with just a touch of water. Gently simmer for some 10 to 15 minutes, until the fruit is soft.
While not really necessary, it may make the sieving of the fruit pulp easier if you liquidise the pulp first. Do not over liquidise or bits of pips and debris will pass through the sieve.
Empty the softened fruit into a sieve and stir with a spoon until the liquids and soft gooseberry flesh pass through the sieve.
Return the sieved liquid and soft flesh to the pan and add sugar or sweetener to taste. If the gooseberries are ripe it should not need much sweetening. Allow to cool and place in the fridge to go cold.
If available, add 1 tbsp of elderflower cordial to the fruit mixture.
Preparation of the whipped evaporated milk.
Take 1/2 can (200 g) of evaporated milk already cooled in the fridge, and whisk with an electric whisk until the volume at least doubles and reaches a very soft peak stage.
Preparation of the low fat gooseberry fool.
Very gently, fold in the whipped evaporated milk into the cooled prepared fruit, with a metal spoon. Serve within 30 min while the whipped evaporated milk still retains its volume for a “feather light” fool.
Frozen low fat gooseberry fool desert.
A gooseberry fool prepared as above, and immediately put into a covered container and placed in the freezer, will freeze with a softer consistency.
ALTERNATIVE FRUITS FOR LOW FAT FRUIT FOOLS
These can be made using the fruit juices and sieved pulp of plums, damsons, raspberries, tayberries, brambles, blackcurrants, redcurrants, josterberries, gooseberries, strawberries,rhubarb.
For these last seven soft fruits, the prepared fruit juice and pulp should be thickened with arrowroot or cornflower, as recommended by the manufacturers, before being cooled.
The preparation of the whipped evaporated milk and the final combination with the prepared fruit, are carried out as for gooseberry fool. The mixture can also be frozen as for gooseberry fool.