Gooseberries are an unusual fruit. If you boil them in the presence of air, they go red in colour (just like the jam). We built a special device for cooking gooseberries to retain their flavour and colour. Then we tried all our yoghurt bases and found they worked best with the low fat bio; this might have something to do with the high level of natural fibre in gooseberries, which gives a very creamy mouthfeel without there being any cream there at all! The milder bio cultures don't overwhelm the delicate fruit flavour. You can easily see the food science behind gooseberry fool.