Tomorrow is Mother’s Day, so if you’re scrambling to find something to make for mom, this delightful Blackberry Yogurt Fool might be right up your alley. Creamy, cool and fruity — this dessert is super tasty and so easy to put together.
Traditionally a fool is made by creating a custard base, but often simplified by using heavy cream. I lighten things up, and added low-fat yogurt to the whipped cream for delicious tang that contrasts sweet blackberries. Blackberries either frozen defrosted, or fresh with some sugar and a splash of lemon juice, and vanilla extract are cooked for a few minutes, and then cooled to create a fruity syrup that sweetens the yogurt-cream mixture. The fun part is all in the swirl that leaves purple streaks throughout the luxurious whipped fluff.
I love to pile this creamy fool into martini or coupe glasses for an elegant twist on such a simple dessert. The pool of berry puree perches on top — like a fruity glaze on a cake. You can make this dessert ahead of time and store it in the refrigerator until ready to serve. If you want to make it more casual – serve it in ramekins or plastic cups for outdoor dining.
*may contain commissioned links
Ingredients
10 ounces blackberries, frozen defrosted or fresh
1/2 cup granulated sugar
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1 1/2 cups heavy cream
1 cup low-fat yogurt, Greek preferably
(Serves 4)
To Prepare:
- In a small saucepan, add blackberries, sugar and lemon juice. Cook over medium heat until boiling, then turn down heat to low and let cook for 7 minutes. Add vanilla and stir. Remove from heat and pour into bowl to cool.
- In a stand mixer or large bowl, whip cream on high until medium peaks. Remove bowl from stand and stir in yogurt.
- Add 1/2 cup of cooled berry syrup to cream and fold until swirl slightly. Do not over mix.
- Spoon fool into glasses, cups or ramekins and spoon remaining blackberry syrup over top. Store in refrigerator until ready to serve. Enjoy!
No Comments