Greek Yoghurt Strawberry Fool Recipes

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STRAWBERRY-RHUBARB GREEK YOGURT FOOL



Strawberry-Rhubarb Greek Yogurt Fool image

Provided by Bobby Flay

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 stalks rhubarb, cut into 1-inch pieces
1 cup sliced strawberries
1/2 cup sugar
One 3-inch strip orange peel, plus 1 teaspoon grated zest
2 cups nonfat or 2-percent Greek yogurt
1 teaspoon vanilla extract
2 tablespoons honey
1/2 cup chopped pistachios

Steps:

  • Combine the rhubarb, strawberries, sugar and orange peel in a medium saucepan over medium heat. Bring to a simmer and cook until soft, stirring frequently, about 10 minutes. Transfer to a bowl and let cool completely. Remove the orange peel before serving. (The strawberry-rhubarb mixture can be made 2 days ahead and stored, covered, in the refrigerator.)
  • Whisk together the yogurt, orange zest and vanilla in a bowl. Swirl the rhubarb mixture through the yogurt; do not fold it in completely. Divide among dessert bowls or glasses. Drizzle some honey over each fool and top with pistachios.

GREEK YOGHURT STRAWBERRY FOOL



GREEK YOGHURT STRAWBERRY FOOL image

This is a super healthy variation of "Fool" which I enjoyed at a friend's home recently. Very easy and tastes wonderful...enjoy(cooking time is chilling time)

Provided by waynejohn1234

Categories     Dessert

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups strawberries, hulled and chopped
1 tablespoon natural cane sugar
1 1/2 cups plain 2% Greek yogurt
2 tablespoons honey
1/2 teaspoon almond extract
1/2 teaspoon lemon zest (or more)
1/4 cup slivered almonds, toasted

Steps:

  • Place strawberries in a medium sized bowl. Sprinkle with sugar; allow to sit, tossing occasionally, until juices are released and sugar dissolved, about 30 minutes.
  • Using a potato masher, gently mash strawberries until you have a pulpy puree. It is best NOT to use a blender or food processor because it will liquefy the berries.
  • In a large bowl stir together yoghurt, honey, almond extract and lemon zest. Gently fold in the strawberry puree.
  • Chill in refrigerator for at least 1 hour. Serve in dessert bowls garnished with slivered almonds.
  • Raspberries can be substituted or use your imagination.

Nutrition Facts : Calories 119, Fat 3.7, SaturatedFat 0.3, Sodium 1.7, Carbohydrate 21.6, Fiber 3, Sugar 17.4, Protein 2.2

STRAWBERRY FOOL (LIGHT)



Strawberry Fool (Light) image

A traditional Fool is made with generous amounts whipped heavy cream with fruit gently folded in. This lighter alternative uses sour cream and yogurt and originated in Cooking Light. I have adapted it a bit to my own tastes and preferences.

Provided by justcallmetoni

Categories     Dessert

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups strawberries, sliced
3 tablespoons sugar
1/4 cup confectioners' sugar
2 tablespoons packed light brown sugar
1 pint plain nonfat yogurt
3 tablespoons low-fat sour cream
2 teaspoons vanilla extract (use the clear kind if you have it)

Steps:

  • Combine strawberries and granulated sugar in a large bowl. Cover and chill 2 hours.
  • Combine brown sugar, confectioners sugar, vanilla extract and yogurt and sour cream in a blender. Blend for a minute or two so that the sugars are blended in and you have incorporated a bit of air in the dairy mix. (i've also done this with an immersion blender.) Turn out into a covered bowl and chill for 2 hours.
  • Just before serving, gently fold the strawberry mixture into the yogurt mixture until swirled.

Nutrition Facts : Calories 216.2, Fat 1.9, SaturatedFat 1, Cholesterol 6.8, Sodium 103, Carbohydrate 42.1, Fiber 2.2, Sugar 38.1, Protein 8.1

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