Strawberry Fool Recipe
Ingredients
| 1 pint fresh strawberries, blueberries, or raspberries, rinsed and hulled | ||
| Honey | 1/4 Cup (16 tbs) | |
| 1 tablespoon strawberry or red raspberry jam | ||
| Lemon juice | 2 Teaspoon, squeezed | |
| Heavy cream | 3/4 Cup (16 tbs) | |
| 1/4 cup plain low-fat yogurt | ||
| Strawberries | 4 Large, thinly sliced | |
Directions
Place the whole strawberries and 3 tablespoons of the honey in a food processor or an electric blender and puree about 30 seconds.
Transfer the mixture to a medi-um-size nonmetallic saucepan, add the jam, and boil over moderate heat, uncovered, for 3 minutes.
Remove from the heat and stir in the lemon juice.
Transfer to a small bowl, cover with plastic food wrap, and chill about 1 hour.
Less than an hour before serving, combine the cream and yogurt in a medium-size bowl and whip until frothy.
Drizzle in the remaining 1 tablespoon honey and beat until soft peaks form.
Gently fold the whipped mixture into the strawberry mixture and spoon into 4 parfait glasses or wine goblets.
Transfer the mixture to a medi-um-size nonmetallic saucepan, add the jam, and boil over moderate heat, uncovered, for 3 minutes.
Remove from the heat and stir in the lemon juice.
Transfer to a small bowl, cover with plastic food wrap, and chill about 1 hour.
Less than an hour before serving, combine the cream and yogurt in a medium-size bowl and whip until frothy.
Drizzle in the remaining 1 tablespoon honey and beat until soft peaks form.
Gently fold the whipped mixture into the strawberry mixture and spoon into 4 parfait glasses or wine goblets.
Chef
