gooseberry fools sw

1. Method
1. Reserve a few gooseberries for garnish, then place the remainder in a pan with the artificial sweetener and ¼pt (142ml) water. Bring to the boil, reduce the heat and simmer for 10-12 minutes, or until soft and pulpy. Remove from the heat, allow to cool, then chill in the fridge for 2 hours.

2. Place the yoghurt in a mixing bowl, add the most of the stewed gooseberries and lightly stir through to create a marbled effect. In a separate mixing bowl, whisk the egg white until softly peaked then, using a metal spoon, gently fold into the gooseberry and yoghurt mixture.

3. Divide between four glasses and place in the fridge for two hours to chill. Serve garnished with the reserved stewed and whole gooseberries and a mint leaf.