STRAWBERRY FOOL
Provided by Katie Lee Biegel
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 5
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.
SUNNY'S STRAWBERRY FOOL
Provided by Sunny Anderson
Categories dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
SKINNY VANILLA STRAWBERRY FOOL
90% less sat fat • 83% less sodium than the original recipe. In the world of food, a "fool" is a dish made with fruit and cream. Ours is lightened up, but it is still delish-no fooling!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
RHUBARB FOOL WITH STRAWBERRIES
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.
Nutrition Facts : Calories 213 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY FOOL
This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it's just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.
Provided by Mark Bittman
Categories brunch, easy, quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 24 milligrams, Sugar 31 grams
STRAWBERRY FOOL RECIPE | STRAWBERRY & CREAM DESSERT
Strawberry fool, a classic British dessert, is such an easy, fuss-free, and elegant dessert to treat your loved ones this Valentine's. So, let's learn how to make this gorgeous and ridiculously easy, strawberry fool recipe.
Provided by Freda Dias
Categories Desserts
Time 30m
Number Of Ingredients 6
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!
STRAWBERRY AND BAILEY'S FOOL
This Irish recipe is entered for the World tour 2005, a RecipeZaar event. I haven't tried it yet, but will very soon! The recipe is from The Irish Heritage Cookbook written by Margaret M. Johnson. It is a David Foley recipe from the Hibernian Hotel in Dublin.
Provided by PanNan
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place 6 stem glasses in the refrigerator to chill. Reserve 6 strawberries for garnishing.
- In a blender or food processor, puree the remaining strawberries until smooth.
- Beat the cream in a deep bowl until stiff peaks form (just before the butter stage). Add half of the strawberry puree and the Bailey's Irish Cream to the whipped cream, and gently fold with a rubber spatula until blended.
- Divide 1/4 of the strawberry cream mixture among the glasses, then top with a layer of the fruit puree and continue to alternate layers of cream and fruit. Top each with a strawberry and dust with confectioner's sugar.
Nutrition Facts : Calories 376.3, Fat 32.8, SaturatedFat 20.3, Cholesterol 120.7, Sodium 49.8, Carbohydrate 15.2, Fiber 1, Sugar 11.4, Protein 2.5
STRAWBERRY FOOL
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the strawberries to a bowl, sprinkle over the granulated sugar and strawberry 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 strawberries with a fork and 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 strawberry!
STRAWBERRY FOOL
Make and share this Strawberry Fool recipe from Food.com.
Provided by Young cook ellie
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut the jelly into squares and place in a saucepan with 150ml water. Gently heat until the jelly cubes have dissolved then remove from the heat to cool.
- Remove the strawberry stems and hull (the green leafy bit and the part where it's attached to the berry). Roughly chop the strawberries and put in the bowl with half the sugar.
- Mash the mixture with a potato masher. Stir the jelly into the mashed strawberry mixture and put in the fridge. Leave until it's cold and just starting to set, about 2-3 hours.
- Stir the strawberry mixture well, then fold in the fromage frais and remaining sugar.
- Transfer the mixture to a clean serving dish and leave to set for about 2 hours.
Nutrition Facts : Calories 166.7, Fat 0.3, Sodium 8.3, Carbohydrate 42.9, Fiber 2, Sugar 35.5, Protein 0.6
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