RASPBERRY AND GINGERNUT FOOLS

You can go wild and substitute your own favourite puréed fruit and biscuit combinations with this recipe. Mango purée and crushed Anzac biscuits are another one of my picks.

3 cups frozen raspberries, thawed with their juice

2-3 tablespoons icing sugar 1 cup cream, softly whipped 1 cup thick plain yoghurt

1-2 teaspoons rose or orange flower water

12 gingernut biscuits, crushed

½ cup Fresh As Freeze Dried Raspberries

EQUIPMENT: 4 glasses for serving.

Purée the raspberries with the icing sugar, adding more to taste if necessary. Press through a fine sieve into a bowl and discard the raspberry seeds.

Fold the cream and yoghurt together in a bowl then stir in the flower water and three-quarters of the crushed biscuits.

Dollop alternate layers of the yoghurt mixture and raspberry purée into the glasses.

Top with the remaining crushed gingernuts and freeze-dried raspberries. SERVES 4