1. Place the currants, raspberies and sugar in a pan with 2/3 cup water. Cover the pan and cook gently over low heat for 12-15 minutes, until the fruit is soft. 2. Blend the arrowroot with a little water in a bowl and stir into the fruit. Bring back to a boil, stirring until thickened. 3. Remove from the heat and cool slightly, then gently stir in the blacberry liqueur. 4. Pour into 4 serving bowls and leave until cold, then chill. Serve topped wth spoonfuls of plain yogurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
