Thursday 16 May 2013

Blueberry Fool Recipe

Fools of various kinds have been made since at least Elizabethan times. Because they are a simple blend of fruit and cream whipped until thick, they were transported across the globe with the British Empire and now fools are made almost as commonly in West and East Africa as they are in Britain.

I have published other recipes for fools on this blog before and I really love these desserts. However, they do tend to be fat rich (as they rely on cream) so I was pleasantly surprised to see that you can make low-fat versions and I had to experiment.

The result is this healthy and low-fat blueberry fool, the recipe for which is given below.

Blueberry Fool

Serves: 4

Blueberry Fool: Modern fruit fool of blueberries in a yoghurt and fromage frais base served in a glass

300g (2/3 lb) blueberries
100g (3 1/2 oz) Greek yoghurt
150g fromage frais
2 tsp honey


Reserve 10 of the blueberries for decoration, then place the remainder in a heat-proof bowl and microwave on full power for 60 seconds. Remove form the microwave and set aside until completely cooled to room temperature.

Turn the cooled blueberries into a food processor and pulse until roughly blended.

In the meantime, mix together the yoghurt, fromage frais and the honey. Spoon the blueberries into a bowl and stir the yoghurt mixture through it to form a swirl effect.

Transfer to the refrigerator and chill for 10 minutes before spooning into individual dessert glasses. Decorate with the reserved blueberries and serve.

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