If you are wondering about the strange name of this post I will explain. A fool is a traditional British dessert. It is basically just a mix of pureed fruit, cream and a little bit of sweetener. I want to put a special emphasis right now on the LITTLE BIT of sweetener. If you go into this dessert expecting it to be pretty sweet you are going to be disappointed. Most of the sweetness comes from the fruit itself. That being said, however, this was a wonderful and refreshing dessert that was perfect for these miserably hot summer days. The ones we made didn't look nearly as pretty as this picture from Mel's Kitchen Cafe, but they tasted delicious nonetheless. Even my picky toddler gobbled it up!
Just another little note... don't try substituting things with this recipe. It calls for heavy whipping cream and you should NOT try using any other kind of cream. Been there. Done that. DON'T make the same mistake!
This recipe and picture are courtesy of Mel's Kitchen Cafe and can be found at this site here: http://www.melskitchencafe.com/2011/07/blueberry-fool.html
*Note: The blueberry mixture can be prepared and refrigerated up to a day in advance but don't prepare the cream mixture until ready to serve.
*Makes 6 servings
3 cups fresh blueberries
1/3 cup granulated sugar
1 teaspoon cornstarch
Pinch of salt
2 teaspoons lemon juice
1 1/4 cups heavy cream
2 tablespoons powdered sugar
1 small carton (about 5-6 ounces) plain Greek yogurt, regular or nonfat
1 teaspoon vanilla extract
Additional blueberries, optional
In a saucepan, combine berries, granulated sugar, cornstarch, salt and lemon juice. Cook over medium-low heat, stirring often, until sugar dissolves, berries have softened and juices have thickened slightly, about 10 minutes. Remove from heat, transfer to a bowl and let cool to room temperature, stirring occasionally. Cover and refrigerate until cold, about 1 hour. This step can be prepared up to a day in advance.
Just before serving, in a large bowl, using an electric mixer (handheld or stand mixer), beat the cream and powdered sugar until soft peaks form. Add yogurt and vanilla and beat until medium peaks form and the mixture is creamy and very thick. If you have trouble getting the cream to whip up, try chilling your bowl and beaters before whipping the cream.
Using a large spatula, gently fold blueberry mixture into cream mixture until just barely combined, with streaks remaining. Divide mixture among 6 bowls, top with additional blueberries, if desired, and serve.