This light and creamy blueberry fool dessert is perfect for the hot summer months or anytime you can get your hands on some blueberries!
I’ve learned a lot about fools lately. And not the human kind. I’m talking the dessert kind!
I’m not quite sure how I’ve lived these last 30+ years without having experienced the utter deliciousness of a blueberry fool, but I’m thankful to have finally changed my ways.
Fools are traditional British desserts, from what I understand – a compilation of pureed fruit, whipped cream and a little sweetener. I have no idea why the name “fool” so we’ll leave that to speculation.
This recipe is really the simplistic combination of fresh blueberries that have been cooked down into a puree of sorts and folded into a light concoction of whipped cream and tangy Greek yogurt.
Every spoonful of this dessert was wondrous. Just wondrous. I couldn’t get over how deliciously gourmet this light and creamy dessert tasted, all the while knowing it took mere minutes to prepare.
I’m already in love with several berry and creamdesserts. And now this fool of a dessert can be added to that LOVE list, as well.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour25 minutes
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.
Make Ahead: 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.
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