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Gooseberries are pretty orbs larger than blueberries, often a vivid, striated green or, occasionally, a deep crimson. Tart when eaten from the hand, all gooseberries need is a touch of sugar to make their complex flavour come to life.

Servings: 8


2 cups (1 pint) fresh gooseberries, both ends trimmed with scissors

1/2 cup, plus 2 tsp sugar

1/4 cup water

1/2 cup whipping cream

1 1/2 cups Greek yogurt


Combine all but a few nice-looking gooseberries with 1/2 cup sugar and water in a small saucepan. Heat over low for 10-12 minutes or until gooseberries give up their liquid and become soft enough to mash with a fork. Gently crush berries into a chunky compote. Cool.

Meanwhile, whip cream with remaining sugar in an electric mixer or with a whisk. Fold in Greek yogurt. Layer yogurt mixture and berry compote in pretty glasses. Garnish with extra berries.

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