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Peach, raspberry and yogurt fools

Pudding can stay on the menu with these low-fat fools packed full of fruit.

Serves 4

Prep Time 10 min + cooling + chilling

Cooking Time 5 min


  • 4 peaches, peeled (optional) and cut into wedges
  • 1tbsp runny honey
  • Good pinch ground cinnamon
  • 2tsp vanilla bean paste
  • 500g 2% fat Greek yogurt
  • 250g raspberries
  • 4 breakfast biscuits, crumbled (we used Belvita Breakfast
    Fruit & Fibre Biscuits)
  • 2tbsp unsalted pistachios, roughly chopped


  1. Put the peaches, honey, cinnamon and 3tbsp water in a frying pan and heat gently for 3–4 min until the peaches soften slightly. Remove from the heat and leave to cool in the syrup.
  2. In a mixing bowl, stir the vanilla bean paste into the yogurt. Drain the syrup from the peach pan into the yogurt mixture and stir once or twice to form a swirl.
  3. Layer the yogurt mixture, raspberries and peaches in 4 glass bowls or short glasses. Chill until ready to serve.
  4. Scatter over the crumbled biscuits and pistachios to serve.

Nutrition per serving

Read more on how we calculate nutrition.
266kcal 17g 8.9g 2.7g 5.7g 24.2g 0g 171mg 29.9g 1.5mg

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