STRAWBERRY FOOL (LIGHT)
A traditional Fool is made with generous amounts whipped heavy cream with fruit gently folded in. This lighter alternative uses sour cream and yogurt and originated in Cooking Light. I have adapted it a bit to my own tastes and preferences.
Provided by justcallmetoni
Categories Dessert
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine strawberries and granulated sugar in a large bowl. Cover and chill 2 hours.
- Combine brown sugar, confectioners sugar, vanilla extract and yogurt and sour cream in a blender. Blend for a minute or two so that the sugars are blended in and you have incorporated a bit of air in the dairy mix. (i've also done this with an immersion blender.) Turn out into a covered bowl and chill for 2 hours.
- Just before serving, gently fold the strawberry mixture into the yogurt mixture until swirled.
Nutrition Facts : Calories 216.2, Fat 1.9, SaturatedFat 1, Cholesterol 6.8, Sodium 103, Carbohydrate 42.1, Fiber 2.2, Sugar 38.1, Protein 8.1
STRAWBERRY FOOL
This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it's just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.
Provided by Mark Bittman
Categories brunch, easy, quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
- Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
- Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 24 milligrams, Sugar 31 grams
STRAWBERRY FOOL
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the strawberries to a bowl, sprinkle over the granulated sugar and strawberry liqueur and let steep 10 minutes.
- Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the strawberries with a fork and fold them into the cream.
- Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole strawberry!
STRAWBERRY FOOL
Provided by Katie Lee Biegel
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
- Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.
STRAWBERRY FOOL
A lovely summery dessert with a fruit, that doesn't need cooking.
Provided by bestchefcheltenham
Time 1h
Yield Serves 6
Number Of Ingredients 4
Steps:
- Wash and remove the stalks from the strawberries. If you picked the strawberries yourself, the fluffy hull would lift out as you pull of the stalk. Place the hulled strawberries in one of the bowls.
- Crush the strawberries with a potato masher until you have a lumpy puree. If there is too much liquid, strain some away. This stops the fool from getting too runny.
- Whip the cream in the other bowl with the rotary whisk until, when you lift up the whisk, the cream forms little mountain peeks.
- Using a tablespoon, fold the crushed strawberries into the bowl of cream, using the spoon like a paddle, until the strawberries are all completely folded in and there is no more white cream. Add a squeeze of lemon juice, to taste.
- How much icing sugar you need, depends on how sweet you like it. Sift in a little, heaped spoonful at a time, folding it in well. Keep tasting the mixture, until it is just right.
STRAWBERRY FOOL
Super fast - great for when you need to put together a dessert quickly. Of course, feel free to use fresh strawberries, when available.
Provided by JackieOhNo
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Puree strawberries with sugar in food processor. Place in mixing bowl.
- Using electric mixer, beat cream to soft peaks; beat in vanilla.
- Add cream to strawberry puree and lightly fold with 2 strokes of spatula. Carefully ladle into goblets and serve.
Nutrition Facts : Calories 145.3, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 13.1, Carbohydrate 11.8, Fiber 1.8, Sugar 7.1, Protein 1
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- Place the strawberries in a bowl and stir to combine with the sugar, vanilla, and lemon juice. Let sit for 10 minutes. Place the strawberries into a blender and puree just enough to chop the strawberries up into small pieces (do not completely obliterate the strawberries).
- Place the heavy whipping cream and sugar into a mixing bowl and use an electric mixer on medium high speed (or a balloon whisk and your arm) to whip the cream to soft peaks.
- Mix in however much you like of the strawberry mixture into the whipped cream, leaving some streaks and swirls of the fruit puree behind. I mix in about 3/4 cup of strawberry mixture and find that’s right for me, but taste and add more if you want.
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- To make strawberry coulis: Blend fresh strawberries and sugar until smooth. The amount of sugar you use will depend on the sweetness of the fruit.
- To make the lemon curd: Whisk together the lemon juice, sugar, yolks, and salt. Add the butter and set over a double boiler.
- Use a rubber spatula to stir the lemon curd until it starts to thicken. It should coat the spatula and cling to it before you remove it from the heat. Strain into a bowl, cover with plastic wrap and chill over an ice bath or in the freezer for 20 minutes and then refrigerate until thoroughly chilled. Can be made a few days ahead and kept refrigerated.
- To make the fresh strawberry garnish: Toss the cut strawberries with the brown sugar, mint and lime zest. Let sit about 30 minutes. Spoon on top of fool just before serving.
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