Gooseberry crunch - Recipes

Gooseberry crunch

serves 4
Gooseberry crunch
Rating: (0ratings)


  • 250 g (1/2 litre) gooseberries
  • 200 ml water
  • 1 tsp Dansukker Vanilla Sugar
  • 200 g Dansukker Jelly Sugar Multi
  • 200 g Philadelphia cream cheese, light if preferred
  • 100 ml natural low-fat yoghurt
  • 30 g Dansukker Icing Sugar
  • 12 HobNob oatmeal biscuits

Rinse and top and tail the gooseberries. Put the gooseberries and water in a saucepan and simmer for 5 minutes. Add the vanilla sugar and jelly sugar and boil for a further 30 seconds. Whisk together the cream cheese, yoghurt and icing sugar. Crush the biscuits coarsely. Layer the gooseberries, cream cheese mixture and biscuits in 4 glasses.

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