← Back to Search Results
Lemon Fool with Fresh Berries

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Here’s an updated version of the traditional “fool” —an old-fashioned dessert with fruit or berries folded into whipped cream or custard. This dessert is ideal for entertaining since it can be assembled earlier in the day.

Yield: Serves 8

Ingredients

  • 2 tbsp (25 mL) cornstarch
  • ½ cup (125 mL) cold water
  • 2/3 cup (150 mL) granulated sugar
  • 1 tbsp (15 mL) finely grated lemon zest
  • 1/3 cup (75 mL) freshly squeezed lemon juice
  • 2 egg yolks
  • 1 cup (250 mL) plain low-fat yogurt
  • ½ cup (125 mL) whipping (35%) cream
  • 4 cups (1 L) fresh berries, such as sliced strawberries, raspberries or blueberries
  • Additional berries, fresh mint sprigs and grated lemon zest

Directions

1. In a small saucepan, combine cornstarch with water; whisk until smooth. Add sugar, lemon zest, juice and egg yolks; cook over medium heat, whisking constantly, until mixture comes to a full boil; cook for 15 seconds. Remove from heat and pour into a large bowl. Let cool slightly. Cover surface with plastic wrap; refrigerate for 2 hours or until chilled. (Recipe can be prepared to this point up to 1 day ahead.)

2. Whisk lemon mixture until smooth. Whisk in yogurt.

3. In bowl, using electric mixer, beat cream until stiff peaks form. Gently fold into lemon-yogurt mixture.

4. Arrange half the berries in six parfait or large wine glasses. Top with half the lemon fool; layer with remaining berries and lemon fool. (Recipe can be prepared to this point and refrigerated for up to 4 hours.) To serve, garnish with whole berries, mint sprigs and grated lemon zest.

Notes

Whipped cream is a delicious traditional ingredient in many desserts, but it is high in fat, so combine small amounts with lower-fat ingredients such as the fresh fruit and low-fat yogurt in this recipe.

Instead of individual serving dishes, layer berries and lemon fool in a 6-cup (1.5L) deep glass serving bowl.


© 2006 Johanna Burkhard
 

Nutritional Information

Nutrients per serving (% daily value)

237kcal (12%)
97mg (10%)
55mg (91%)
144mcg RAE (5%)
246mg
21mg
4g
23g
2g
29g
95mg (32%)
36mg (2%)
8g (38%)
13g (20%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
desserts-4-today Desserts 4 Today
by Abby Dodge
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
baked-explorations Baked Explorations
by Matt Lewis
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?