Fruit fools are old fashioned desserts made from on a handful of ingredients. As a gardener with a freezer I have food in the freezer to use before the bounty of summer is upon us. I’ve always thought recipes for fruit fool’s were too rich and have passed them by. In anticipation of April Fool’s Day and wanting an unbaked dessert with blueberries this seemed doable. I doubled the blue berries, replaced half the whipping cream with yogurt, cut the sugar to two tablespoons and added two tablespoons of Greek rose preserves. Another time I’ll try orange marmalade.
Recipe for 4
2 cups frozen Blueberries 1/2 cup heavy whipping cream 2 tablespoons sugar 1/2 cup yogurt
2 tablespoons rose petal preserves
Select four glass containers for your dessert dishes. Coarsely chop frozen berries in a food processor and set aside a few whole berries to use as a topping. Whip cream in a cold mixing bowel and stir in sugar. Add preserves to yogurt. To setup this dessert alternate spoonfuls of berries, yogurt and whipped cream into each glass until all ingredients are used. Lightly run a table knife lightly through each dessert serving.