5 Ingredients or Fewer

Blueberry Fool with Yogurt

August 13, 2013
Photo by James Ransom
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
  • 2 cups blueberries
  • 2 tablespoons honey
  • 3/4 cup heavy cream
  • 2/3 cup yogurt (whole, either Greek or regular)
In This Recipe
  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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I'm the author of a book on the science and history of infancy, Baby Meets World. My website is nicholasday.net; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.