Strawberry Rhubarb Greek Yogurt Fool Recipes

RHUBARB FOOL WITH STRAWBERRIES

Rhubarb Fool with Strawberries image

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

Ingredients

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/3 cup sugar
1/4 cup orange juice
Dash salt
1 cup heavy whipping cream
2 cups fresh strawberries, halved

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.

SPEEDY RHUBARB FOOL

Speedy Rhubarb Fool image

This is such an easy rhubarb fool to make. It only takes 5 minutes to get the fruit stewed and your puff pastry done, and a couple more to put the whole thing together.

Provided by Jamie Oliver

Categories dessert

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound rhubarb, trimmed and chopped
1/3 cup sugar or vanilla sugar
1/2 orange, juiced
3 tablespoons icing sugar
1 teaspoon ground cinnamon
1 pound piece frozen puff pastry
2 cups plain yogurt
1 orange, zested
1 heaping tablespoon honey

Steps:

Get yourself a small pan and throw in the rhubarb, sugar and orange juice. Put a lid on top, bring to a boil for a couple of minutes, then remove the lid and simmer for a few more minutes until you get a thick compote consistency.
While the compote is stewing, we'll make some lovely crisp wafers. Sieve the icing sugar and cinnamon onto a clean work surface. Cut 4 slices about 1/2-inch thick off your pastry and place them flat on your dusted work surface. Pop the rest of your pastry in the fridge or freezer for another day. Roll each slice out to 1/4-inch thick, turning it over as you go so it gets covered in the icing sugar mixture. Cut the strips in half diagonally - you'll end up with long, triangular shapes.
Preheat a large, nonstick frying pan and fry the pastry triangles, in 2 batches, on each side until golden brown. Leave to cool on a rack.
Mix the yogurt, orange zest and honey together.
To serve, dollop a spoonful of yogurt into each serving glass, followed by a spoonful of rhubarb compote. Continue layering the yogurt and compote until the glass is full, then stick a puff pastry triangle in the top. Alternatively, layer up the yogurt, rhubarb and pastry triangles on individual plates. Now tuck in!
"Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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

Ingredients

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

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