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Strawberry Fool

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  Fresh strawberries/Blueberries / raspberries 1 Pint, rinsed and hulled
  Honey 1⁄4 Cup (4 tbs)
  Strawberry jam/Red raspberry jam 1 Tablespoon
  Lemon juice 2 Teaspoon, freshly squeezed
  Heavy cream 3⁄4 Cup (12 tbs)
  Plain low-fat yogurt 1⁄4 Cup (4 tbs)
  Strawberries 4 Large, thinly sliced

Place the whole strawberries and 3 tablespoons of the honey in a food processor or an electric blender and puree about 30 seconds.
Transfer the mixture to a medi-um-size nonmetallic saucepan, add the jam, and boil over moderate heat, uncovered, for 3 minutes.
Remove from the heat and stir in the lemon juice.
Transfer to a small bowl, cover with plastic food wrap, and chill about 1 hour.
Less than an hour before serving, combine the cream and yogurt in a medium-size bowl and whip until frothy.
Drizzle in the remaining 1 tablespoon honey and beat until soft peaks form.
Gently fold the whipped mixture into the strawberry mixture and spoon into 4 parfait glasses or wine goblets.

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