Wild Blueberry Fool
This Wild Blueberry Fool recipe would be the perfect ending to an Easter brunch or dinner. It’s a simple dessert that delivers intense flavor with a little bit of decadence.
Print Recipe1/2 cup vanilla Greek yogurt
½ cup frozen fresh Wild Blueberries, plus more for layering
8 ounces cream, whipped
1 Tablespoon confectioner’s sugar
Blend the Wild Blueberries and yogurt in a blender. Set aside in fridge. Whip cream with confectioner’s sugar. Fold the yogurt mixture into the whipped cream. Layer the bottom of a glass with a few Wild Blueberries, then add layers of cream and berries until you reach the top. Sprinkle top with Wild Blueberries. Store in fridge until serving. Makes about 2 servings.
