|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No joke, this recipe is a lightened-up version of the classic "fool." A traditional English dessert, a fool is a simple dish with fruit, sugar, and either whipped cream or custard. Some food historians claim the word "fool" is derived from the French verb fouler meaning "to crush" or "to press." This makes sense since crushed and strained fruit is folded into sweetened cream to create the dish. Plus, it's so quick and easy to make, one might even call it fool-proof. This April Fool's Day, why not serve your friends and family this beautiful strawberry fool?
A classic fruit fool is usually prepared using gooseberries. Modern recipes may use any seasonal fruit such as strawberries, rhubarb, or raspberries. We chose to use strawberries because they are in season during the spring, and beautiful red berries are flooding supermarkets and farm stands everywhere.
This recipe is perfect for spring and summer entertaining because it can be prepared up to a day in advance and served straight from the refrigerator. You can even make it a full dessert spread and serve with ladyfingers, madeleines, or shortbread cookies.
- 12 ounces fresh strawberries (rinsed, stemmed, and quartered)
- 1/3 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest
- 1/3 cup chilled heavy whipping cream
- 1 (6-ounce) container fat-free Greek yogurt*
- Optional: ladyfingers, shortbread cookies or madeleines (for serving)
Gather the ingredients.
Place half of the strawberries in a food processor or blender and process until smooth.
Place a fine-mesh strainer over a large mixing bowl and strain mixture into a bowl, pressing the liquid out with a rubber scraper or spoon; discard seeds in the strainer.
To the puree in the bowl, whisk in confectioners' sugar, vanilla extract, and lemon peel. Stir in the remaining strawberries.
In a mixer bowl, whip the cream until soft peaks form.
Gently fold the whipped cream and yogurt into the raspberry mixture, just until blended.
Spoon the fool into 4 cocktail glasses or other dessert dishes. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.
To serve, garnish with additional fresh strawberries. For added flair, serve with ladyfingers, shortbread cookies, or madeleines.
- We recommend using Greek yogurt, as it provides the best texture when making this dish. We don't suggest substituting a thinner traditional-style yogurt because you won't yield the same result.
- Cream whips best when it is very well chilled. In fact, we suggest you even chill your bowl and beater before whipping the cream for the best results.