CHEF JOHN'S FRESH BERRY FOOL
While certainly not light on the calorie counter, this berry fool (from the French 'fouler' meaning 'to mash') is shockingly airy on the palate. It's that contrast between the rich, fluffy cream and the syrupy, tangy fruit that makes this so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h18m
Yield 4
Number Of Ingredients 11
Steps:
- Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
- Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
- Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.
Nutrition Facts : Calories 646.4 calories, Carbohydrate 64.8 g, Cholesterol 113.2 mg, Fat 41.7 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 20.7 g, Sodium 286.5 mg, Sugar 30 g
LEMON CURD & YOGURT FOOL
Treat yourself to a delightfully easy family dessert - ready in just five minutes
Provided by Good Food team
Categories Afternoon tea, Dessert, Supper, Treat
Time 5m
Number Of Ingredients 5
Steps:
- Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
- Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.
Nutrition Facts : Calories 299 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.66 milligram of sodium
GOOSEBERRY FOOL
Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.
- Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don't overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.
Nutrition Facts : Calories 388 calories, Fat 32.2 grams fat, SaturatedFat 20.1 grams saturated fat, Carbohydrate 19.8 grams carbohydrates, Sugar 19.5 grams sugar, Fiber 2 grams fiber, Protein 4.3 grams protein, Sodium 0.1 milligram of sodium
FROZEN YOGURT-BERRY DESSERT
Cream cheese, Greek-style yogurt and whipped topping put all the creaminess you'd want in this scrumptious mixed-berry frozen dessert for a crowd.
Provided by My Food and Family
Categories Recipes
Time 4h50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Combine first 5 ingredients; spread onto rimmed baking sheet. Bake 20 min. or until crisp. Cool completely.
- Mix cream cheese and granulated sugar in medium bowl until blended; stir in yogurt.
- Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Crumble oat mixture. Reserve 1/2 cup; sprinkle remaining onto bottom of prepared pan. Top with cream cheese mixture. Freeze 1 hour. Cover with COOL WHIP.
- Freeze 3 hours or until firm. Use parchment handles to remove dessert from pan. Top with berries and reserved oat mixture.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
POPPED AMARANTH AND TOASTED WHEAT BERRY FOOL
Here, tiny puffs of amaranth and crunchy, nutty toasted wheat berries are suspended in lightly sweetened, tangy whipped cream and yogurt, along with whatever fresh fruit you have on hand. Serve it as a special breakfast treat, or add a little more sugar and call it dessert.
Provided by Liana Krissoff
Yield Serves 3 to 4
Number Of Ingredients 6
Steps:
- Heat a small, heavy stainless-steel sauté pan over high heat. Add the wheat berries and cook, shaking the pan frequently, until they crackle and swell up and are just starting to color, about 2 minutes. Remove to a bowl.
- To the same pan over high heat, add half of the amaranth, cover immediately, and cook until the grains are all popped, no longer than 30 seconds. Immediately dump them in the bowl with the wheat berries and repeat with the remaining amaranth. Toss to combine the grains, then divide them among serving bowls.
- Whip the cream with about 3/4 teaspoon sugar until soft peaks form. In a separate bowl, whisk the yogurt together with about 3/4 teaspoon sugar until smooth. Gently fold the cream into the yogurt, then dollop the mixture onto the grains and cover the top with fruit. Serve, or gently fold the grains, cream, and fruit together before serving.
BLUEBERRY-YOGURT FOOL
Yogurt adds a healthy component to this fool, an old-fashioned dessert. A squeeze of lime, a crunchy sprinkling of pistachios, and a smooth swirl of honey all contribute to the luxurious feel of this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a blender, combine 1 pint of blueberries, honey, lime juice, and 5 mint leaves; puree. Press mixture through a fine mesh sieve to remove skin and seeds. Discard skin and seeds. Taste and add more honey if desired. Transfer to a container, cover with plastic wrap, and refrigerate until cold, about 10 minutes.
- With an electric mixer or a whisk, whip the cream until it holds stiff peaks. Fold the cream into the yogurt.
- Using a light hand, fold the blueberry puree into the yogurt mixture about three quarters of the way, leaving a swirly pattern of dark purple streaks through the white yogurt mixture.
- Spoon into 4 glasses and chill. To serve, sprinkle with pistachios, and garnish with remaining blueberries and mint sprigs.
Nutrition Facts : Calories 306 g, Fat 15 g, Fiber 3 g, Protein 4 g
RASPBERRY FOOL
Categories Milk/Cream Dessert Kid-Friendly Yogurt Raspberry Summer Gourmet Small Plates
Number Of Ingredients 4
Steps:
- In a fine sieve set over a bowl drain yogurt, chilled, at least 8 hours and up to 1 day. Discard liquid and transfer yogurt to bowl.
- In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes. Force mixture through cleaned fine sieve into a bowl, pressing on solids. Chill raspberry pur e until cold, at least 1 hour, and up to 1 day.
- In a chilled small bowl beat cream until it just holds stiff peaks and gently fold in yogurt. Fold in raspberry purée to create a marbled effect.
- Spoon fool into 4 stemmed glasses. Chill desserts, covered, 1 hour.
GREEK YOGHURT STRAWBERRY FOOL
This is a super healthy variation of "Fool" which I enjoyed at a friend's home recently. Very easy and tastes wonderful...enjoy(cooking time is chilling time)
Provided by waynejohn1234
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place strawberries in a medium sized bowl. Sprinkle with sugar; allow to sit, tossing occasionally, until juices are released and sugar dissolved, about 30 minutes.
- Using a potato masher, gently mash strawberries until you have a pulpy puree. It is best NOT to use a blender or food processor because it will liquefy the berries.
- In a large bowl stir together yoghurt, honey, almond extract and lemon zest. Gently fold in the strawberry puree.
- Chill in refrigerator for at least 1 hour. Serve in dessert bowls garnished with slivered almonds.
- Raspberries can be substituted or use your imagination.
Nutrition Facts : Calories 119, Fat 3.7, SaturatedFat 0.3, Sodium 1.7, Carbohydrate 21.6, Fiber 3, Sugar 17.4, Protein 2.2
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