EASY BLUEBERRY FOOL
A fool is a simple dessert made with fresh fruit and whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
- In a separate bowl, combine cream, confectioners' sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among 4 dessert dishes, and spoon remaining sauce over tops.
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.
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.
MANGO BLUEBERRY "FOOL"
A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again and again.
Provided by Lillian Chou
Categories Milk/Cream Non-Alcoholic Blender Breakfast Brunch Quick & Easy Blueberry Lime Mango Summer Gourmet Drink Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (dessert) servings
Number Of Ingredients 6
Steps:
- Purée mango, sugar, lime juice, and a pinch of salt in a blender until very smooth. Add cream and blend until very thick. Blend in additional lime juice and sugar to taste.
- Transfer to a bowl and fold in most of blueberries, then divide among 6 glasses. Top with remaining blueberries and zest. If desired, chill, loosely covered, 30 minutes.
BLUEBERRY ANGEL FOOD CAKE
Inspired by Recipe#3794. I found that the blueberries and juice get more evenly distributed than peaches do, for more fruit flavor in every bite! Note: This works best if you have the "1-packet" type of angel food cake mix. If you have the "2-packet" kind, you can empty both packets into the bowl together, but you may end up with a slightly denser cake. Feel free to try this with other kinds of fruit in juice. I'd like to know how it turns out! I've already made it with pineapple, peaches, and blueberries. I might try strawberries next....
Provided by lucid501
Categories Dessert
Time 45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 2
Steps:
- Dump the angel food cake mix into a mixing bowl. Add the can of blueberries, juice and all.
- Do NOT add the water specified on the box -- just cake mix and fruit/juice.
- Mix with electric mixer on low speed and then bake as directed on the cake mix box.
- Top with whipped cream and fresh berries if desired.
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