The same ingredients. Two different recipes.
This week, Recipe Inside-Out focuses on two desserts that start with the same grocery list: a frozen yogurt and a fool. Somewhat old-fashioned (and in my opinion under-appreciated), fool is a snap to whip up and can be made with virtually any type of fruit other than citrus. Try rhubarb in the spring, berries in the summer, and plum and persimmon in early and late fall.
Makes about 1 quart
- 1 pint fresh raspberries, rinsed
- 1/2 to 2/3 cup sugar, depending on the sweetness of the berries
- 2 cups whole milk yogurt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
1. Combine the raspberries and ½ cup sugar in a medium bowl. Crush the berries with a potato masher, leaving some larger pieces.
2. Add the yogurt, the cream and the vanilla, stirring until you can’t feel any more sugar granules. Taste and add more sugar if necessary, stirring again until the sugar has dissolved.
3. Freeze according to the instructions on your ice cream maker and serve.
- 1 1/2 cups mashed fresh raspberries (or other fruit)
- 1/2 cup superfine sugar
- 1/4 cup whole milk yogurt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups heavy cream, chilled
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