Late Summer Blackberry Fool
This is such a refreshing delight, especially at the end of the summer when blackberry season is in full force. However, you can use any berry that is currently sweet and ripe.
Makes 6 servings
Time: 30-60min (including refrigeration time)
3-4 cups blackberries + 12-18 extra (to freeze)
2 tablespoons sugar
1/2 cup heavy whipping cream
2-3 tablespoons sugar
2 cups Greek yogurt (regular plain yogurt works too)
Lime juice and zest
Optional: 1 teaspoon rose water
Toppings: frozen blackberries, chopped pistachio, lime zest
Place the 12-18 individual blackberries on a plate in the freezer until ready to serve. In a small saucepan cook blackberries and 2 tablespoons sugar until broken down and reduced, ~ 10 minutes. Add additional sweetener if desired. Place a fine mesh sieve over a bowl. Pour blackberry mixture through fine mesh sieve to strain the seeds. Use a spoon to scrape the mixture through the sieve. Pour 3-4 tablespoons of the berry sauce into each of the 4-6 glasses (you may have some leftover depending on how many servings you make). Chill in refrigerator.
Meanwhile, beat the heavy cream and 2-3 tablespoons sugar until soft peaks form. Add the yogurt, juice of 1/2 lime, zest of 1/2 lime, and rose water. Continue to whip the yogurt mixture until smooth and creamy, or about 1-2 minutes.
Divide the yogurt mixture into the glasses. Cover and set to cool until right prior to serving. Sprinkle with finely chopped pistachios and lime zest, and top with frozen blackberries.
Note: you can use honey in place of sugar if you like. Adjust the amount based on preference.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.