STRAWBERRY FOOL
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the strawberries to a bowl, sprinkle over the granulated sugar and strawberry liqueur and let steep 10 minutes.
- Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the strawberries with a fork and fold them into the cream.
- Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole strawberry!
STRAWBERRY FOOL
Creamy, cool, and with just the right amount of ripe strawberry chunks and buttery cookie crumbles, this easy strawberry fool dessert recipe is your go to summer treat!
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 8
Steps:
- In a blender, puree 1 ½ cups of the strawberries with the powdered sugar and lemon juice.
- Dice the remaining ½ cup strawberries and sprinkle them with the sugar.
- In a large bowl whip the cream until soft peaks form.
- Add the yogurt and beat until thick.
- Fold in the strawberry puree and diced strawberries. Do not completely mix them in.
- Spoon into wine glasses or dessert bowls.
- Refrigerate for 1 hour, until set.
- Top with additional sliced berries and crushed cookies before serving.
Nutrition Facts : Calories 374 kcal, Carbohydrate 38 g, Protein 4 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 89 mg, Sodium 52 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
RHUBARB FOOL WITH STRAWBERRIES
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.
Nutrition Facts : Calories 213 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY FOOL
This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it's just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.
Provided by Mark Bittman
Categories brunch, easy, quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
- Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
- Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 24 milligrams, Sugar 31 grams
STRAWBERRY FOOL
Provided by Katie Lee Biegel
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
- Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.
STRAWBERRY FOOL
A lovely summery dessert with a fruit, that doesn't need cooking.
Provided by bestchefcheltenham
Time 1h
Yield Serves 6
Number Of Ingredients 4
Steps:
- Wash and remove the stalks from the strawberries. If you picked the strawberries yourself, the fluffy hull would lift out as you pull of the stalk. Place the hulled strawberries in one of the bowls.
- Crush the strawberries with a potato masher until you have a lumpy puree. If there is too much liquid, strain some away. This stops the fool from getting too runny.
- Whip the cream in the other bowl with the rotary whisk until, when you lift up the whisk, the cream forms little mountain peeks.
- Using a tablespoon, fold the crushed strawberries into the bowl of cream, using the spoon like a paddle, until the strawberries are all completely folded in and there is no more white cream. Add a squeeze of lemon juice, to taste.
- How much icing sugar you need, depends on how sweet you like it. Sift in a little, heaped spoonful at a time, folding it in well. Keep tasting the mixture, until it is just right.
A FOOL FOR STRAWBERRIES
Make and share this A Fool for Strawberries recipe from Food.com.
Provided by COOKGIRl
Categories Dessert
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Process the frozen berries and sugar in a blender with the on and off pulse button until just mixed. Add extract of your choice.
- In a separate mixing bowl, whip the cream until stiff, then fold in the strawberry mixture.
- Transfer to parfait glasses and refrigerate at least 4 hours, or until set.
- For presentation, garnish each serving with a few threads of orange zest and some toasted almonds slices if desired.
- Yield is estimated.
Nutrition Facts : Calories 336.2, Fat 27.6, SaturatedFat 17.1, Cholesterol 101.9, Sodium 30, Carbohydrate 22.4, Fiber 1.8, Sugar 16.5, Protein 1.9
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STRAWBERRY FOOL RECIPE - QUICK & EASY
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5/5 (1)Total Time 10 minsCategory DessertCalories 458 per serving
- Place the strawberries in a bowl and stir to combine with the sugar, vanilla, and lemon juice. Let sit for 10 minutes. Place the strawberries into a blender and puree just enough to chop the strawberries up into small pieces (do not completely obliterate the strawberries).
- Place the heavy whipping cream and sugar into a mixing bowl and use an electric mixer on medium high speed (or a balloon whisk and your arm) to whip the cream to soft peaks.
- Mix in however much you like of the strawberry mixture into the whipped cream, leaving some streaks and swirls of the fruit puree behind. I mix in about 3/4 cup of strawberry mixture and find that’s right for me, but taste and add more if you want.
- Portion the fruit cream into glasses, and sprinkle generously with the crushed cookies. Serve immediately and enjoy!
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