STRAWBERRY-ORANGE FOOL
Enjoy this flavorful fruit dessert layered with orange cream and strawberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, combine sour cream, powdered sugar, orange peel and liqueur; blend well. Fold in whipped topping.
- For each serving, use 1/3 cup orange cream and 3/4 cup strawberries. In each dessert dish, layer 2 tablespoons cream, half of berries, 2 tablespoons cream, remaining half of berries and remaining cream. Refrigerate until serving time. If desired, serve garnished with additional sliced berries. Store in refrigerator.
Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 75 mg, Sugar 15 g
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!
ORANGE-FOOL NAPOLEONS
No part of the orange goes to waste in this Moroccan-inspired dessert. We make a fragrant syrup with the zest and juice and swirl it through tangy Greek yogurt - that's the fool (our healthier version of the English dessert, made from strained cooked fruit folded into whipped cream). Then we dollop the filling between juicy orange rounds and garnish with crunchy pistachios.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut off about 1 inch from both ends of all 4 oranges; reserve the ends. Stand 1 orange cut-side down on a cutting board. Working from top to bottom, cut away the peel and pith. Cut the orange into 3 rounds, each about 3/4-inch-thick, transferring the rounds to a medium bowl as you work. Repeat with the remaining oranges. Refrigerate the slices until needed.
- Squeeze the juice from the reserved orange ends into a small saucepan. Add the orange zest, honey and any remaining juice from your cutting board, and bring to a boil over medium-high heat. Boil, swirling the pot occasionally, until syrupy, about 6 minutes. Toward the end, the surface will be covered with big brownish bubbles. You should have about 1/4 cup of syrup. Let cool to room temperature, about 25 minutes.
- Meanwhile, heat a small skillet over medium heat, add the pistachios and cook, tossing frequently until fragrant and toasted, about 4 minutes. Let cool, then chop.
- Whisk together the yogurt, half the syrup and the orange-blossom water in a medium bowl.
- In each of 4 shallow bowls, layer 3 orange slices with 1 tablespoon of the yogurt mixture, beginning with an orange slice and ending with yogurt. Drizzle the remaining orange syrup over the tops, sprinkle with pistachios and serve.
Nutrition Facts : Calories 170 calorie, Fat 3.5 grams, Sodium 20 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 8 grams, Sugar 24 grams
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 AND ORANGE FOOL
This is a fantastic dessert that I got from O-chef. We tried it and loved it. It is sort of like a strawberry pudding. Strawberry fool is best when the fruit is mashed rather than puréed, resulting in a more appealing texture. This can be made 4 hours ahead.
Provided by Leslie
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.
- Beat cream in large bowl to form stiff peaks.
- Gently fold in yogurt, sugar, orange juice and peel.
- Fold in Cointreau, if desired.
- Gently fold in strawberries.
- Divide among 4 wineglasses or coupes.
- Cover and chill.
- This can be made 4 hours ahead.
- Garnish fools with additional halved strawberries and serve.
Nutrition Facts : Calories 261.9, Fat 17.5, SaturatedFat 10.7, Cholesterol 63.8, Sodium 27.4, Carbohydrate 26.2, Fiber 1.9, Sugar 21.9, Protein 2.3
SUNNY'S STRAWBERRY FOOL
Provided by Sunny Anderson
Categories dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a bowl, toss together the strawberries, orange juice, and sugar. Let rest at room temperature for 30 minutes, tossing a few times while it rests.
- To make the whipped cream: In a large bowl, whisk the heavy cream until soft peaks form. Add the honey, sugar, and vanilla. Continue to whisk until medium stiff peaks form.
- Remove the strawberries from the bowl with a slotted spoon and add to the whipped cream. With a rubber spatula, gently fold the strawberries into the whipped cream. Pour into a serving glass or dish and serve with graham crackers, either crumbled over the top or use them as a scoop.
STRAWBERRY-ORANGE FOOL
Provided by Aida Mollenkamp
Categories dessert
Time 1h53m
Yield 2 to 4 servings
Number Of Ingredients 4
Steps:
- Blend 2 cups of the strawberries, and 1/2 cup of the sugar in a blender or food processor until smooth. Transfer to medium saucepan and cook over medium heat until bubbling and just thickened. Set aside to cool, then refrigerate and chill for about 1 hour. Stir in remaining 1 cup strawberries.
- In a medium clean, cold bowl, beat cream with the remaining 2 tablespoons of the sugar and liqueur until stiff peaks form. Fold the whipped cream into strawberry mixture. Chill fool until beginning to set, about 30 minutes.
RHUBARB FOOL WITH STRAWBERRIES
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.
Nutrition Facts : Calories 213 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
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
GLUTEN-FREE STRAWBERRY ORANGE FOOL
Make it ahead, and this creamy fruit dessert will be ready when you want it.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, combine sour cream, powdered sugar, orange peel and liqueur; blend well. Fold in whipped topping.
- For each serving, use 1/3 cup orange cream and 3/4 cup strawberries. In each dessert dish, layer 2 tablespoons cream, half of berries, 2 tablespoons cream, remaining half of berries and remaining cream. Refrigerate until serving time. If desired, serve garnished with additional sliced berries. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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