Skinny Vanilla Strawberry Fool Recipes

STRAWBERRY FOOL RECIPE | STRAWBERRY & CREAM DESSERT

Steps:

• In a saucepan or skillet, combine chopped strawberries with sugar, lemon juice, and vanilla extract. Mix well, and let it sit for 15-20 minutes. The strawberries will release their juices. Turn on the heat, bring the strawberry mixture to a boil, then reduce the heat to simmer. Cook until the strawberries begin to soften (mash the strawberries with a wooden ladle) and juices reduce to a thick, syrupy liquid (about 10 minutes). Remove the pan from heat, transfer to a bowl, let it cool down completely.
• In the bowl of your stand mixer fitted with a whisk attachment/or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.
• layer some strawberry compote at the bottom of the serving glass or jar, followed by a layer of whipped cream. Make as many layers as you'd like, finishing with the strawberry compote as the last layer. Refrigerate until ready to serve. Garnish with chopped strawberries! Enjoy!

SKINNY VANILLA STRAWBERRY FOOL

Steps:

• In medium bowl combine dessert topping, powdered sugar, and vanilla. Gently fold in the yogurt.
• Spoon the yogurt mixture into four dessert dishes. Top with berries. Sprinkle with the crumbled cookies.
• Make-Ahead Directions: Prepare as directed, except do not sprinkle with crumbled cookies. Cover and chill for up to 2 hours. To serve, sprinkle with crumbled cookies.

SUNNY'S STRAWBERRY FOOL

Steps:

• In a bowl, toss together the strawberries, orange juice, and sugar. Let rest at room temperature for 30 minutes, tossing a few times while it rests.
• To make the whipped cream: In a large bowl, whisk the heavy cream until soft peaks form. Add the honey, sugar, and vanilla. Continue to whisk until medium stiff peaks form.
• Remove the strawberries from the bowl with a slotted spoon and add to the whipped cream. With a rubber spatula, gently fold the strawberries into the whipped cream. Pour into a serving glass or dish and serve with graham crackers, either crumbled over the top or use them as a scoop.

STRAWBERRY FOOL

Steps:

• In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
• Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.

STRAWBERRY FOOL

Steps:

• Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
• Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
• Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

STRAWBERRY FOOL

Steps:

• Wash and remove the stalks from the strawberries. If you picked the strawberries yourself, the fluffy hull would lift out as you pull of the stalk. Place the hulled strawberries in one of the bowls.
• Crush the strawberries with a potato masher until you have a lumpy puree. If there is too much liquid, strain some away. This stops the fool from getting too runny.
• Whip the cream in the other bowl with the rotary whisk until, when you lift up the whisk, the cream forms little mountain peeks.
• Using a tablespoon, fold the crushed strawberries into the bowl of cream, using the spoon like a paddle, until the strawberries are all completely folded in and there is no more white cream. Add a squeeze of lemon juice, to taste.
• How much icing sugar you need, depends on how sweet you like it. Sift in a little, heaped spoonful at a time, folding it in well. Keep tasting the mixture, until it is just right.

STRAWBERRY FOOL (LIGHT)

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.

STRAWBERRY FOOL

Steps:

• Puree strawberries with sugar in food processor. Place in mixing bowl.
• Using electric mixer, beat cream to soft peaks; beat in vanilla.
• Add cream to strawberry puree and lightly fold with 2 strokes of spatula. Carefully ladle into goblets and serve.

SKINNY FROZEN STRAWBERRY BITES RECIPE

Steps:

• In a blender combine the pecans, coconut, honey and olive oil until fully combined and at a desired crust texture.
• Spray a mini cupcake tin with non-stick cooking spray.
• Press the pecan mixture into each individual hole of the tiny cupcake tin.
• Clean blender and add your strawberries.
• Blend until it is a smooth liquid-like smoothie.
• Pour the blended strawberries into a small bowl and fold in the Greek yogurt.
• Fold until it is fully combined.
• Spoon the strawberry mixture on top of the pecan crust until it reaches the top. Do not let it bubble or pour over, because it will make them tricky to get out, or make them look not as cute.
• Place the pan in the freezer and freeze for 30 minutes to an hour.
• Once they are frozen, spoon the Skinny Frozen Strawberry Bites out of the pan or go around the edges with a knife to pop them out.
• Serve immediately and enjoy!