Blueberry Fool Recipes

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BLUEBERRY FOOL



Blueberry Fool image

A fool is an ideal make-ahead dessert. For a very creamy, thick fool with defined streaks of puree, serve it the same day. For a more ethereal, mousselike texture, you can chill it overnight. The color from the puree will gradually bleed into the whipped cream as the fool chills, but it will still be pretty.

Provided by Martha Stewart

Time 3h20m

Number Of Ingredients 6

2 cups frozen wild blueberries, thawed, or fresh blueberries
2 tablespoons fresh lemon juice (from 1 lemon)
Scant 1/4 teaspoon ground cinnamon
7 tablespoons sugar, divided
1/4 teaspoon coarse salt
2 cups heavy cream

Steps:

  • Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.
  • Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.

SIMPLE BLUEBERRY FOOL



Simple Blueberry Fool image

This easy and light dessert is perfect for summer nights.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

2 cups blueberries
1 teaspoon sugar
1 teaspoon fresh thyme, plus more for garnish
1 cup low-fat plain yogurt
2 cups meringue cookies, broken into large pieces

Steps:

  • Heat 1 cup blueberries, sugar, and thyme in a small saucepan until berries just begin to burst. Remove from heat, stir in remaining berries, and let cool completely.
  • Layer 1/4 cup yogurt, 1/2 cup meringue pieces, and 1/4 cup berry mixture in 4 shallow bowls. Garnish with thyme and serve immediately.

Nutrition Facts : Calories 104 g, Cholesterol 4 g, Fat 1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, Sodium 44 g

BLUEBERRY FOOL



Blueberry Fool image

Make and share this Blueberry Fool recipe from Food.com.

Provided by pammyowl

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup blueberries
1/4 cup water
2 tablespoons maple syrup or 2 tablespoons brown sugar
1 sprig mint
1 sprig lemon verbena (or piece of lemon peel)
1 cup whipping cream
2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup berry syrup (see above)
1 cup blueberries
mint (to garnish)

Steps:

  • In a medium saucepan, combine blueberries,water, maple syrup and herbs.
  • Bring to a simmer over high heat, stirring constantly until the liquid has thickened and berries have popped, about 3-5 minutes.
  • Remove from heat and transfer into a heat-proof bowl or measuring cup and purée using an immersion blender. You can also transfer into a standing blender and purée until smooth.
  • Refrigerate until completely chilled.
  • Make Berry Cream.
  • Whip cream, sugar and salt in a standing mixer or large bowl until stiff peaks form and it starts to look a little lumpy (this is generally considered "over-whipped").
  • Pour in 1/2 cup of chilled bb syrup (reserve remainder for the assembly), and whip on high to incorporate.
  • Using a rubber spatula, scrape down the bowl, then whisk one more time to assure that streaks don't remain.
  • Assemble.
  • Distribute the remaining berries between 4 serving bowls or glasses.
  • Dollop the berry cream over top of each, and drizzle with remaining berry syrup. Finish with an herb garnish. Serve cold.
  • Note: the syrup can be refrigerated in an airtight container for a week, and the berry cream can be made and refrigerated for up to 24 hours. You can assemble the fools ahead of time in the serving vessels minus the syrup and garnish, covered in plastic wrap and refrigerated for up to 24 hours.

Nutrition Facts : Calories 389.7, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.5, Sodium 129.9, Carbohydrate 49.5, Fiber 1.8, Sugar 28.2, Protein 1.8

EASY BLUEBERRY FOOL



Easy Blueberry Fool image

A fool is a simple dessert made with fresh fruit and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/2 pint fresh blueberries, washed and picked over
1 teaspoon lemon juice
1 tablespoon granulated sugar, or to taste
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
  • In a separate bowl, combine cream, confectioners' sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among 4 dessert dishes, and spoon remaining sauce over tops.

BLACKBERRY FOOL



Blackberry Fool image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 pints blackberries (hold 6 blackberries back for topping)
1/4 cup granulated sugar
3 tablespoons blackberry liqueur
2 cups (1 pint) heavy cream
1/4 cup powdered sugar
6 ladyfingers
6 sprigs fresh mint, to decorate

Steps:

  • Add the blackberries to a bowl, sprinkle over the granulated sugar and blackberry liqueur and let steep 10 minutes.
  • Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the blackberries with a fork, and then fold them into the cream.
  • Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole blackberry!

BLUEBERRY FOOLS



Blueberry Fools image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 4-6 servings

Number Of Ingredients 8

2 cups blueberries
1/4 cup plus 1 tablespoon sugar
Pinch of salt
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/3 cups heavy cream
1/2 teaspoon vanilla extract
Shortbread or wafer cookies, for serving

Steps:

  • Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
  • Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.

BLACKBERRY FOOL



Blackberry Fool image

I strongly recommend using fresh blackberries in this recipe for best flavor. Raspberries, strawberries or a combination of all three may be used, but they should all be fresh.

Provided by JOSIE

Categories     Desserts     Specialty Dessert Recipes

Time 30m

Yield 8

Number Of Ingredients 7

4 cups heavy cream
1 cup confectioners' sugar, divided
½ cup sour cream, at room temperature
⅛ teaspoon almond extract
2 pints fresh blackberries
8 strips of lemon zest, for garnish
8 sprigs fresh mint

Steps:

  • Pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.
  • In a separate bowl, toss blackberries with the remaining confectioners' sugar. Let stand at room temperature for about 15 minutes.
  • In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.

Nutrition Facts : Calories 535.3 calories, Carbohydrate 26.9 g, Cholesterol 169.4 mg, Fat 47.4 g, Fiber 3.8 g, Protein 4 g, SaturatedFat 29.3 g, Sodium 53.9 mg, Sugar 18.9 g

BLUEBERRY-YOGURT FOOL



Blueberry-Yogurt Fool image

Yogurt adds a healthy component to this fool, an old-fashioned dessert. A squeeze of lime, a crunchy sprinkling of pistachios, and a smooth swirl of honey all contribute to the luxurious feel of this dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Number Of Ingredients 7

1 1/2 pints blueberries
1/3 cup honey, plus more if desired
Juice of half a lime
5 fresh mint leaves plus 4 sprigs for garnish
1/2 cup cold heavy cream
1 cup thick Greek-style yogurt
4 teaspoons finely chopped pistachios

Steps:

  • In a blender, combine 1 pint of blueberries, honey, lime juice, and 5 mint leaves; puree. Press mixture through a fine mesh sieve to remove skin and seeds. Discard skin and seeds. Taste and add more honey if desired. Transfer to a container, cover with plastic wrap, and refrigerate until cold, about 10 minutes.
  • With an electric mixer or a whisk, whip the cream until it holds stiff peaks. Fold the cream into the yogurt.
  • Using a light hand, fold the blueberry puree into the yogurt mixture about three quarters of the way, leaving a swirly pattern of dark purple streaks through the white yogurt mixture.
  • Spoon into 4 glasses and chill. To serve, sprinkle with pistachios, and garnish with remaining blueberries and mint sprigs.

Nutrition Facts : Calories 306 g, Fat 15 g, Fiber 3 g, Protein 4 g

MANGO BLUEBERRY "FOOL"



Mango Blueberry

A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again and again.

Provided by Lillian Chou

Categories     Milk/Cream     Non-Alcoholic     Blender     Breakfast     Brunch     Quick & Easy     Blueberry     Lime     Mango     Summer     Gourmet     Drink     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (dessert) servings

Number Of Ingredients 6

1 (1-pound) ripe mango, pitted, peeled, and cut into chunks
1/4 cup sugar, or to taste
2 tablespoon fresh lime juice, or to taste
1 cup chilled heavy cream
1 1/2 cups blueberries (1/2 pound)
Grated lime zest to taste

Steps:

  • Purée mango, sugar, lime juice, and a pinch of salt in a blender until very smooth. Add cream and blend until very thick. Blend in additional lime juice and sugar to taste.
  • Transfer to a bowl and fold in most of blueberries, then divide among 6 glasses. Top with remaining blueberries and zest. If desired, chill, loosely covered, 30 minutes.

BLACKBERRY FOOL



Blackberry Fool image

Whipping up this dessert may be the wisest decision you'll make in the summer: It comes together quickly and uses only five ingredients. Mashed juicy berries folded into lightly whipped cream results in a simple dish that manages to feel both decadent and light. Macerating ripe in-season blackberries in sugar extracts their natural sweetness and goodness. Serve this dish with shortbread cookies for a buttery crumble to contrast the creamy blend.

Provided by Vallery Lomas

Categories     custards and puddings, dessert

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 pint fresh blackberries (12 ounces)
2 tablespoons granulated sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Shortbread cookies, for serving (optional)

Steps:

  • Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.
  • Combine the heavy cream and confectioners' sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)
  • Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.

BLACKBERRY FOOL



Blackberry Fool image

This cool, creamy dessert is the perfect end to a summertime dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 5

2 cups blackberries (8 ounces total), plus more for garnish
1/2 cup sugar
1 teaspoon fresh lemon juice
2 cups heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • In a blender, combine berries, sugar, and lemon juice; blend until smooth. Pour mixture through a fine-mesh sieve, pressing with a rubber spatula to push through. Discard seeds; transfer 1/2 cup berry puree to a small bowl. Cover and refrigerate; reserve for topping.
  • In a large bowl, combine cream and vanilla; whip until stiff peaks form. Gently fold remaining berry puree into cream. Spoon mixture into custard cups. Cover loosely and refrigerate 1 hour (or up to overnight). To serve, drizzle blackberry fools with reserved berry puree, and garnish with blackberries.

Nutrition Facts : Calories 270 g, Fat 22 g, Fiber 1 g, Protein 2 g

CHEF JOHN'S FRESH BERRY FOOL



Chef John's Fresh Berry Fool image

While certainly not light on the calorie counter, this berry fool (from the French 'fouler' meaning 'to mash') is shockingly airy on the palate. It's that contrast between the rich, fluffy cream and the syrupy, tangy fruit that makes this so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h18m

Yield 4

Number Of Ingredients 11

1 cup fresh raspberries
1 cup fresh blackberries, broken in half
1 cup fresh strawberries, hulled and quartered
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
¼ cup white sugar
1 cup chilled heavy cream
¼ cup creme fraiche
1 tablespoon white sugar
¼ teaspoon pure vanilla extract
1 cup crushed shortbread cookies

Steps:

  • Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
  • Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
  • Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

Nutrition Facts : Calories 646.4 calories, Carbohydrate 64.8 g, Cholesterol 113.2 mg, Fat 41.7 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 20.7 g, Sodium 286.5 mg, Sugar 30 g

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