Greek Yoghurt Strawberry Fool Recipes

STRAWBERRY-RHUBARB GREEK YOGURT FOOL

Steps:

• Combine the rhubarb, strawberries, sugar and orange peel in a medium saucepan over medium heat. Bring to a simmer and cook until soft, stirring frequently, about 10 minutes. Transfer to a bowl and let cool completely. Remove the orange peel before serving. (The strawberry-rhubarb mixture can be made 2 days ahead and stored, covered, in the refrigerator.)
• Whisk together the yogurt, orange zest and vanilla in a bowl. Swirl the rhubarb mixture through the yogurt; do not fold it in completely. Divide among dessert bowls or glasses. Drizzle some honey over each fool and top with pistachios.

STRAWBERRY FOOL

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.

GREEK YOGHURT STRAWBERRY FOOL

Steps:

• Place strawberries in a medium sized bowl. Sprinkle with sugar; allow to sit, tossing occasionally, until juices are released and sugar dissolved, about 30 minutes.
• Using a potato masher, gently mash strawberries until you have a pulpy puree. It is best NOT to use a blender or food processor because it will liquefy the berries.
• In a large bowl stir together yoghurt, honey, almond extract and lemon zest. Gently fold in the strawberry puree.
• Chill in refrigerator for at least 1 hour. Serve in dessert bowls garnished with slivered almonds.
• Raspberries can be substituted or use your imagination.