LOW CARB STRAWBERRY FOOL
How to make a low carb berry "fool" with strawberries (or any berry actually)
Provided by dorothy stainbrook
Categories Dessert
Time 1h50m
Number Of Ingredients 7
Steps:
- Take the stems off of the strawberries (aka hull them). Quarter the berries or chop into large pieces and place in large bowl
- To the bowl of strawberries, add the lemon zest, vanilla, Truvia and Pimms and stir together. Place bowl in the refrigerator to chill and macerate for about 1 1/2 hours. ** note: if you want to use regular sugar instead of Truvia, use 1/2 cup.
- While the berries are macerating, pour the heavy whipping cream into a stand mixer and mix until the cream forms soft peaks. Chill the cream until berries are ready
- Crush the pistachios. This can be done in a food processor or you can place them in a baggie and crush with something heavy like a rolling pin or heavy tool.
- After the berries have macerated long enough that they are sweet and juicy, pull them out of the refrigerator along with the whipped cream. Divide the berries in half and blend half of them into a puree. Pour the puree back into the bowl of strawberries and stir together
- Gently fold the whipped cream into the bowl of berries and spoon the mixture into a parfait glass or a bowl. Sprinkle with the crushed pistachios and enjoy!
Nutrition Facts : Calories 507 kcal, Carbohydrate 20 g, Protein 7 g, Fat 46 g, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
STRAWBERRY FOOL
Provided by Katie Lee Biegel
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 5
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 LEMON FOOL PARFAITS
Steps:
- In a saucepan, combine the strawberries, lemon juice and sugar. Cook over medium heat until the strawberries begin to soften, about 10 minutes. Remove the pan from the heat. Place the strawberry mixture in a food processor and process until smooth. Remove the mixture from the food processor and strain through a fine mesh strainer. Mix in the sliced strawberries and place in the refrigerator. Refrigerate until very cold. With an electric mixer, whip the cream. In parfait glasses, layer the strawberries and whipped cream, starting and ending with the whipped cream. Place in the refrigerate and chill for 4 hours.
- Remove the zest of the lemons using a vegetable peeler. Be careful not to get any of the white pith. Julienne the zest. Blanch the julienned zest in boiling water for 5 minutes to remove any bitterness. In a small saucepan, combine 1 cup of sugar and the water. Bring to a boil. Add the blanched zest to the sugar syrup. Remove the sugar syrup from the heat and let the zest steep for 10 minutes. Remove the zest from the syrup and lay out on a rack. Sprinkle with the remaining 1/4 cup sugar.
- Top the parfaits with some of the candied lemon zest.
RHUBARB FOOL WITH STRAWBERRIES
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.
Nutrition Facts : Calories 213 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY FOOL (LIGHT)
A traditional Fool is made with generous amounts whipped heavy cream with fruit gently folded in. This lighter alternative uses sour cream and yogurt and originated in Cooking Light. I have adapted it a bit to my own tastes and preferences.
Provided by justcallmetoni
Categories Dessert
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine strawberries and granulated sugar in a large bowl. Cover and chill 2 hours.
- Combine brown sugar, confectioners sugar, vanilla extract and yogurt and sour cream in a blender. Blend for a minute or two so that the sugars are blended in and you have incorporated a bit of air in the dairy mix. (i've also done this with an immersion blender.) Turn out into a covered bowl and chill for 2 hours.
- Just before serving, gently fold the strawberry mixture into the yogurt mixture until swirled.
Nutrition Facts : Calories 216.2, Fat 1.9, SaturatedFat 1, Cholesterol 6.8, Sodium 103, Carbohydrate 42.1, Fiber 2.2, Sugar 38.1, Protein 8.1
STRAWBERRY FOOL
Just loved the wording in this quick and easy recipe from "The Vancouver Sun Newspaper", which I found on the StrawberryJAMM website. In what I've included here as step two is an invitation to make a decision! A decision as to what sort of fool you want to make: 'a smooth fool or a lumpy fool'! I haven't made this recipe - yet. Have just added it in preparation for the May 2005 "Let's Get Fresh and SWAP - Recipe Swap". But I do find it appealing, in its simplicity and its quaintness. And in what sounds like its sheer deliciousness. Must confess I'd want to sneak in some liqueur.
Provided by bluemoon downunder
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whip 1/2 cup (125 mL.) whipping cream and stir in 3/4 cup (175 mL.) of dairy sour cream or créme fraiche.
- Then make a decision: Do you want a smooth fool or a lumpy fool? If the answer is smooth, puree 4 cups (1 L.) of berries with 1/2 cup (125 mL.) sugar (less if they taste sweet enough) in a blender or food processor. Fold the cream into the fruit puree and chill. If you want a lumpy fool, mash the strawberries and sugar together with a potato masher, then fold in the cream.
Nutrition Facts : Calories 291.7, Fat 20.1, SaturatedFat 12.5, Cholesterol 59.7, Sodium 34.2, Carbohydrate 27.7, Sugar 25.1, Protein 2
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