Black and Strawberry Fool

“I’m A Fool For You” black and strawberry Fool

Black and Strawberry Fool

My husband gets to take credit for finding, re-naming,  and making  this recipe… the first, second, and third time that we’ve had it in the last few months! Ohhhh….but what a find!  Every spoonful tastes like heaven, and especially right now when berries are so sweet and  plentiful! The Greek yogurt and whipping cream whipped together make it irresistible when the berries get folded in.

Strawberries and Blackberries in a sauce pan

The great part about this fool is that it can be eaten for a romantic night together,  but it would also be perfect for any summer get together with friends, or even just to make for the kids. I feel good about serving it to my kids because it is made with fresh fruit and non-fat plain greek yogurt (even though there may be some heavy whipping cream involved,  it still counts as semi-healthy…right?).

In conclusion…nothing says love like, “I’m a fool for you” fool. Make it and love it today!

side cup

“I’m A Fool For You” black and strawberry Fool

printable version with picture

printable version

*Note: I am pretty sure you could use any kind of sweet berry in this recipe. We have made this before with blueberries, black berries, strawberries, and different combinations of them all. Each batch tasted fabulous. Also, the berry mixture can be made up to a day in advance, and stored in the refrigerator, but don’t prepare the cream mixture until your about ready to serve.

*makes 6 servings


3 cups fresh berries

1/3 cup granulated sugar

1 teaspoon cornstarch

pinch of salt

2 teaspoons lemon juice

1 1/4 cups heavy cream

2 tablespoons powdered sugar

1 small carton (5-6oz) plain low fat or regular Greek yogurt

1 teaspoon vanilla extract

Additional berries, optional

In a saucepan, combine berries, granulated sugar, cornstarch, salt and lemon juice. Cook over medium-low heat, stirring often, until sugar dissolves, berries have softened and juices have thickened slightly, about 10 minutes. Remove from heat, transfer to a bowl and let cool to room temperature, stirring occasionally. Cover and refrigerate until cold, about 1 hour. This step can be prepared up to a day in advance.

Just before serving, in a large bowl, using an electric mixer (handheld or stand mixer), beat the cream and powdered sugar until soft peaks form. Add yogurt and vanilla and beat until medium peaks form and the mixture is creamy and very thick. If you have trouble getting the cream to whip up, try chilling your bowl and beaters before whipping the cream.

Using a large spatula, gently fold blueberry mixture into cream mixture until just barely combined, with streaks remaining. Divide mixture among 6 bowls, top with additional berries, if desired, and serve.

recipe source: slightly adapted from

This entry was published on May 6, 2012 at 3:58 am. It’s filed under Dessert, Recipes and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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