No joke, this recipe is a lightened-up version of the classic "Fool!" A traditional English dessert, a fool is a simple dish with fruit, sugar and either whipped cream or custard. It's so quick and easy to make, one might even call it fool-proof! This April Fool's Day why not serve your friends and family this beautiful Strawberry Fool.
Fools are typically prepared with copious amounts of heavy whipping cream. This updated version only uses 1/3 of a cup as well as a container of fat-free Greek yogurt. Originally, a classic fruit fool is usually prepared using gooseberries. Modern recipes may use any seasonal fruit such as strawberries, rhubarb or raspberries. I chose to use strawberries because they are in season right now, and beautiful red berries are flooding supermarkets and farm stands. Some food historians claim the word "fool" is derived from the French verb fouler meaning "to crush" or "to press." This makes sense since crushed and strained fruit is folded into sweetened cream to create the dish.
This recipe is perfect for spring and summer entertaining because it can be prepared up to a day in advance and served straight from the refrigerator. You can even make it a full dessert spread and serve with ladyfingers, madeleines or shortbread cookies.
One hint for this recipe, or any recipe where you have to whip cream. Cream whips best when it is very well chilled. In fact, we suggest you even chill your bowl and beater before whipping the cream for best results.
- 12 ounces fresh strawberries, rinsed, stemmed and quartered
- 1/3 cup confectioner’s sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest
- 1/3 cup chilled heavy whipping cream
- 1 container (6 ounces) fat-free Greek yogurt*
- Place half of the strawberries (6 ounces) in a food processor or blender and process until smooth. Place a fine mesh strainer over a large mixing bowl and strain mixture into a bowl, pressing the liquid out with a rubber scraper or spoon; discard seeds in the strainer. To the puree in the bowl, whisk in confectioner’s sugar, vanilla, and lemon peel. Stir in the remaining strawberries.
- In a mixer bowl, whip the cream until soft peaks form. Gently fold the whipped cream and yogurt into the raspberry mixture, just until blended. Spoon the fool into 4 cocktail glasses or other dessert dishes. Cover with plastic wrap and refrigerate at least 1 hour or up to one day. To serve, garnish with additional fresh strawberries. For added flair, serve with ladyfingers or shortbread cookies.
Note: Only thick, Greek yogurt will work with this recipe. Do not substitute thinner traditional-style yogurt.