Blueberry Fool with Yogurt

By • August 13, 2013 • 6 Comments


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Author Notes: From Nigel Slater's Ripe (Ten Speed Press, 2012). Slater uses sugar; I prefer honey (and a tablespoon less). Use whichever appeals. He also suggests you chill the fool for an hour before serving; in case you don't have the time or patience, I've eaten it almost immediately after making and found it still irresistible.Nicholas

Serves 4

  • 2 cups blueberries
  • 2 tablespoons honey
  • 3/4 cups heavy cream
  • 2/3 cups yogurt (whole, either Greek or regular)
  1. In a small pan over low heat, warm the berries with the honey and two tablespoons of water. Simmer for about five minutes, then crush loosely with a fork and let cool. When cool, combine with the yogurt in a bowl.
  2. Whip the cream until thick. Then fold the whipped cream into the berries and yogurt. If you have time, let set in the fridge for an hour. If not, dig in.

Comments (6) Questions (0)

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7 months ago Tanya Paoly

This is so beautiful, I may even trick myself into eating it!

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8 months ago Kathryn Lafond

There is a slow build to this recipe I'd say. First, blueberries alone. Yum. Next blueberries with a bit of yogurt. Healthy Yum. Then blueberries warmed with a touch of honey. Hmmm. And then, oh my, adding the whipped cream! I'd be the fool not to love this!

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8 months ago denajmartin

I'm the second oldest of nine girls and two boys and some of my fondest childhood memories occurred during canning and freezing season. I can still remember it took forever to pick a flat of berries which is probably because I ate as many as I picked. LOL

Stringio

8 months ago homa.atai

I use creamy yogurt with honey or maple sirop

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8 months ago tastysweet

I only have Greek Non Fat in the fridge. Will it work almost as well? Somewhere I have to lessen the calories, since whipped cream and I are old friends!

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8 months ago MD2662

This reminds me so much of a heavenly breakfast I ate in an amazing B&B in Magog Quebec. Now I know how it's done!