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200g cranberries, plus 15 extra to decorate

200g caster sugar, plus 3 tbsp extra to decorate

400ml lactose/dairy free double cream

1 egg white (optional)


Put the cranberries in a pan with 150g of the sugar. Gently heat until the sugar begins to melt, then cover and cook for 5-10 mins until the berries are soft.

Mash with a potato masher and transfer to a large mixing bowl. Stir in 200ml of the lactose/dairy free cream and chill until cool.

In a bowl, whip the remaining lactose/dairy free cream with the remaining 50g sugar until soft peaks form.

Scrape onto the cranberry mixture and fold 1-2 times to very lightly marble.

Spoon between 5 small bowls – the fool will marble more as you spoon into the dishes. Cover and chill for at least 2 hrs or up to 24 hrs.

Froth the egg white with a fork. Put the extra 3 tbsp sugar on a small plate.

Tip the extra cranberries for decoration into the egg white, then drop into the sugar.

Shake the plate to roll and coat the berries.

Repeat a few times, leaving the sugar to set for a couple of mins between each. Chill until ready to serve.

To serve, top each fool with a few sugared cranberries and serve with gluten free lemon shortbread.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Cranberry fools
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