Booberryyogosmoothie Recipes

GOOSEBERRY FOOL

Steps:

• Place the gooseberries in a saucepan.
• Stir in the sugar and the water.
• Heat over low heat, stirring frequently, until the fruit begins to break apart. This will take between ten and fifteen minutes.
• Remove from the heat and stir, breaking any remaining pieces of fruit down so that the fruit is a rough puree. Don't worry about the seeds.
• Put the gooseberry puree in a heat-proof bowl.
• Let the mixture cool and then refrigerate for at least an hour or up to 24 hours.
• Remove the gooseberry puree from the fridge. Drain away any runny liquid using a sieve.
• Stir the St Gemain liqueur or Elderflower cordial into the gooseberry puree.
• Whip the cream and the tablespoon of sugar in an electric mixer until soft peaks form.
• Whip in the yogurt.
• Fold the gooseberry puree very gently into the cream and yogurt mixture. It's okay if you can see ripples of puree.
• Spoon gently into 6 serving dishes.
• You can serve the fools immediately but it is best if you can refrigerate them for at least an hour before.
• Garnish each fool with a couple of mint leaves.
• Any leftover Gooseberry Fool will keep for about 24 hours in the fridge.

MIXED BERRY YOGURT SMOOTHIE

Steps:

• frozen/fresh berries
• granola
• coconut flakes
• cocoa nibs
• chia/hemp seeds
• chopped almonds
• a dollop of your favorite nut butter

OOEY-GOOEY FUDGY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir frequently to avoid lumps, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and wipe away the water from the bottom of the bowl.
• Gradually whisk sugar into the chocolate-butter mixture. Add eggs, one at a time, whisking until combined. Fold flour and cocoa powder into the batter. Pour into the prepared pan.
• Bake in the preheated oven until edges start to pull way from the pan and top is dry, 30 to 40 minutes.
• Whisk confectioners' sugar, butter, cocoa powder, and honey together in a bowl. Add milk gradually, stirring until icing reaches desired consistency. Spread over brownies while still warm.