Strawberry Fool Recipe Ideas Healthy Easy Recipes

STRAWBERRY FOOL

Steps:

• Place chilled heavy cream in a large mixing bowl, or the bowl of a stand mixer.
• Beat until light and fluffy, being careful not to overheat.
• Set aside or chill until ready to use. (You might need to whisk it or beat it again for a few seconds if you don't use it right away and it separates.)
• Place strawberries in a medium bowl.
• Sprinkle with sugar and add vanilla extract.
• Mash the strawberries, leaving some larger pieces.
• Let stand for a few minutes.
• Add about half of the mashed strawberries to the whipped cream, folding with a large silicone spatula.
• Reserve the remaining strawberries to use when serving.
• Spoon some of the cream into four serving glasses or dishes, top with some of the remaining mashed strawberries, and another spoonful or two of the cream and a few sliced strawberries.
• Serve immediately, or place in fridge to chill until ready to serve.

SUNNY'S STRAWBERRY FOOL

Steps:

• In a bowl, toss together the strawberries, orange juice, and sugar. Let rest at room temperature for 30 minutes, tossing a few times while it rests.
• To make the whipped cream: In a large bowl, whisk the heavy cream until soft peaks form. Add the honey, sugar, and vanilla. Continue to whisk until medium stiff peaks form.
• Remove the strawberries from the bowl with a slotted spoon and add to the whipped cream. With a rubber spatula, gently fold the strawberries into the whipped cream. Pour into a serving glass or dish and serve with graham crackers, either crumbled over the top or use them as a scoop.

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.

STRAWBERRY FOOL

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

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 RECIPE IDEAS - HEALTHY & EASY RECIPES

Steps:

• Mash the hulled strawberries and icing sugar with a fork until soft and pulpy.
• Whip the cream until soft peaks form. Stir the fruit into the cream.
• Taste and add a little extra fruit if desired. Pile into decorative glasses and chill.
• Serve chilled, accompanied with thin shortbread or wafer biscuits and a perhaps a helping of strawberry coulis.

STRAWBERRY FOOL

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.