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-KIWI FOOL
Old fashioned English desserts of pureed and whole fruit combined with whipped cream. A simple, comforting dessert. Taken from BH&G.
Provided by jonesies
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow dish mash 1 cup of the blueberries with a potato masher (or puree with a mini food processor).
- In a medium bowl beat whipping cream and sugar until cream is very stiff.
- Fold in mashed blueberries.
- In individual 6 to 7 ounce glasses or dishes, put a layer of whipped cream mixture and top with remaining blueberries and chopped kiwi.
- Serve immediately, or cover and chill up to 2 hours before serving.
Nutrition Facts : Calories 202.7, Fat 11.6, SaturatedFat 6.9, Cholesterol 40.8, Sodium 14.3, Carbohydrate 25.7, Fiber 4.1, Sugar 17.2, Protein 2
BLUEBERRY KIWI QUINOA PARFAIT
Provided by Katie Lee Biegel
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Place the quinoa in a fine-mesh sieve and rinse well. Transfer to a small saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook until the liquid is absorbed and the quinoa is cooked through, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool completely.
- In a medium bowl, stir to combine the yogurt, honey, vanilla extract and lemon zest. To make filling the glasses easier and cleaner, transfer the yogurt to a large resealable plastic bag or piping bag and snip off a corner.
- Place two 12-ounce glasses on a work surface and start to layer into each glass about 2 tablespoons blueberries, 2 tablespoons diced kiwi, 1/2 cup yogurt, a spoonful of quinoa and a sprinkle of almonds. Repeat the layering a second time, then top with a spoonful of quinoa, a few almonds, and scatter additional fruit over the top. Serve immediately or cover and refrigerate overnight.
SIMPLE BLUEBERRY FOOL
This easy and light dessert is perfect for summer nights.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Heat 1 cup blueberries, sugar, and thyme in a small saucepan until berries just begin to burst. Remove from heat, stir in remaining berries, and let cool completely.
- Layer 1/4 cup yogurt, 1/2 cup meringue pieces, and 1/4 cup berry mixture in 4 shallow bowls. Garnish with thyme and serve immediately.
Nutrition Facts : Calories 104 g, Cholesterol 4 g, Fat 1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, Sodium 44 g
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 FOOL
A fool is an ideal make-ahead dessert. For a very creamy, thick fool with defined streaks of puree, serve it the same day. For a more ethereal, mousselike texture, you can chill it overnight. The color from the puree will gradually bleed into the whipped cream as the fool chills, but it will still be pretty.
Provided by Martha Stewart
Time 3h20m
Number Of Ingredients 6
Steps:
- Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.
- Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.
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4.5/5 (22)Total Time 1 hr 20 minsCategory Dessert RecipesCalories 250 per serving
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4.5/5 (37)Estimated Reading Time 2 minsServings 4Total Time 15 mins
- Add blueberries, granulated sugar, and lemon juice to a blender. Puree until sugar is dissolved.
- In a separate bowl, use an electric mixer on high to beat cream and confectioners' sugar until stiff peaks form.
- In dessert dishes or small glasses, begin with whipped cream and alternate layers of whipped cream and blueberry puree. Use a skewer or knife to gently swirl puree and whipped cream together. Serve right away.
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