Blueberry Fool with Yogurt

By Nicholas Day
August 13, 2013
7 Comments


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 Day

Serves: 4

Ingredients

  • 2 cups blueberries
  • 2 tablespoons honey
  • 3/4 cup heavy cream
  • 2/3 cup yogurt (whole, either Greek or regular)

Directions

  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.

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Reviews (7) Questions (0)

7 Comments

sarabclever July 30, 2014
Lovely. I always find it slightly ridiculous when I discover recipes online, when I already own the cookbook.
 
Tanya P. September 7, 2013
This is so beautiful, I may even trick myself into eating it!
 
Kathryn L. August 19, 2013
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!
 
denajmartin August 18, 2013
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
 
homa.atai August 18, 2013
I use creamy yogurt with honey or maple sirop
 
tastysweet August 18, 2013
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!<br />
 
MD2662 August 18, 2013
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!