Mixed Berry Fool Reduced Calorie Recipes

CHEF JOHN'S FRESH BERRY FOOL

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.

MIXED BERRY FOOL (REDUCED CALORIE)

Steps:

• In small saucepan, combine raspberries, blackberries, blueberries, orange juice and sugar.
• Bring to a boil over high heat, then reduce heat to medium-high and simmer for 10 minutes.
• Carefully add fruit mixture to food processor and puree until smooth.
• Strain through a fine mesh strainer and place in the freezer for about 50 minutes, or until very cold.
• Place thawed whipped topping in a medium-size bowl; fold in yogurt and cooled fruit puree until just combined.
• Serve immediately.
• Garnish with berries, if desired.

MIXED BERRY FOOL

Steps:

• Begin by tossing the chopped strawberries with the granulated sugar in a medium bowl. Set aside.
• Add the heavy cream to a large bowl or the bowl of a stand mixer and whip until soft peaks form.
• Add the powdered sugar and vanilla to the whipped cream and whip until stiff peaks form.
• Remove the whipped cream from the bowl and add it to another large bowl.
• Add the softened cream cheese and 2 cups of the chopped strawberries to the bowl of the stand mixer or bowl you whipped the cream in.
• Whip on high speed for 2 to 3 min. or until the cream cheese is light and fluffy and the strawberries have broken down.
• Gently fold 2/3 of the whipped cream into the strawberry-cream cheese mixture until combined.
• To assemble the fools, spoon about 1/3 cup of the strawberry cream into each of 8 parfait glasses. Sprinkle on some of the remaining chopped strawberries, blueberries and crushed graham crackers. Top each with another 1/3 cup dollop of the strawberry cream.
• Garnish with the remaining whipped cream and a few berries before serving.

BERRY FOOL

Steps:

• Melt white chocolate and set aside to cool.
• Reserve 24 whole raspberries for garnish.
• Place remaining raspberries in medium bowl and mash. Reserve.
• Combine sweetened condensed milk and lemon juice in a small bowl. Reserve.
• Whip creaam until it has thickened and holds its shape. Fold in reserved sweetened condensed milk mixture, cooled chocolate and lemon zest. You will have approximatley 4 cups of filling.
• Using individual dessert galsses, layer 1/4 cup of filling, top with 3 tablespoons reserved mashed raspberries, top with an additional 1/4 cup of filling and garnish with 4 raspberries.
• Cover and refrigerate for 3 hours or overnight.
• This can be refrigerated for up to 3 days.