BLUEBERRY FOOL
Make and share this Blueberry Fool recipe from Food.com.
Provided by pammyowl
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine blueberries,water, maple syrup and herbs.
- Bring to a simmer over high heat, stirring constantly until the liquid has thickened and berries have popped, about 3-5 minutes.
- Remove from heat and transfer into a heat-proof bowl or measuring cup and purée using an immersion blender. You can also transfer into a standing blender and purée until smooth.
- Refrigerate until completely chilled.
- Make Berry Cream.
- Whip cream, sugar and salt in a standing mixer or large bowl until stiff peaks form and it starts to look a little lumpy (this is generally considered "over-whipped").
- Pour in 1/2 cup of chilled bb syrup (reserve remainder for the assembly), and whip on high to incorporate.
- Using a rubber spatula, scrape down the bowl, then whisk one more time to assure that streaks don't remain.
- Assemble.
- Distribute the remaining berries between 4 serving bowls or glasses.
- Dollop the berry cream over top of each, and drizzle with remaining berry syrup. Finish with an herb garnish. Serve cold.
- Note: the syrup can be refrigerated in an airtight container for a week, and the berry cream can be made and refrigerated for up to 24 hours. You can assemble the fools ahead of time in the serving vessels minus the syrup and garnish, covered in plastic wrap and refrigerated for up to 24 hours.
Nutrition Facts : Calories 389.7, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.5, Sodium 129.9, Carbohydrate 49.5, Fiber 1.8, Sugar 28.2, Protein 1.8
BLUEBERRY FOOLS
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
- Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.
BLUEBERRY FRUIT SALAD
In Louisville, Illinois, Ruth Hastings tosses together both fresh and canned fruit to create this quick and colorful salad. A tangy dressing made with instant pudding mix and powdered orange drink provides refreshing flavor.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 20-24 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple and peaches, reserving juices; set aside. Combine the fruit in a large bowl. In another bowl, combine fruit juices with pudding and drink mixes; mix well. Pour over fruit and toss to coat.
Nutrition Facts :
BERRY FRUIT SALAD
Mixture of different delicious berries.
Provided by faulknor
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.
Nutrition Facts : Calories 45.1 calories, Carbohydrate 10.9 g, Fat 0.4 g, Fiber 3.7 g, Protein 0.9 g, Sodium 0.7 mg, Sugar 6.4 g
ENGLISH BUN LOAF 1975
This recipe came from Mrs. V. Nation who resides in Lambeth ,London, England. I rec'd it in 1975 while I was there.
Provided by andypandy
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Soak fruit sugar and tea together overnight, covered.
- Drain the fruit, and reserve liquid.
- Mix drained fruit with the beaten egg into the flour Using a little of the liquid to make a firm dropping consistency.
- (This depends on the size of egg used, but about two tablespoons of liquid is used.) Grease a one pound loaf tin and line with greased paper.
- Tin should hold 1 1/2 pints.
- Bake gas mark 4 or 350 degrees F.
- Bake about one hour, or until firm.
- Leave in the pan about 6 minutes.
- Then turn out onto wire tray to cool.
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