I had an amazing Fruit Fool a few years ago at a friend’s house. It’s one of those desserts you keep thinking about after eating it. For a dinner party or family gathering I think a Fruit Fool is a no-brainer; it’s super easy to make and a tasty treat for guests.
I love experimenting with frozen Wild Blueberries so I could not wait to try my hand at making a Wild Blueberry Fool. And if you know me, you know I had to health it up.
What is Fool? It’s actually an English dessert that dates back to the mid-17th century. I’m not sure why it’s called Fool, but don’t let the silly name stop you from trying it. Traditionally, Fool is made with just three ingredients: sugar, fruit and whipped cream. Oftentimes the fruit is stewed, pureed, and then folded into whipped cream. It’s similar to a trifle, but without the cake layers. In England, the traditional favorite fruit for Fool is the gooseberry. Clearly they haven’t tried my Wild Blueberry version!
I knew I could make the dessert a little healthier than the traditional version, while still keeping the essence of the dessert. I didn’t want to mess with stewing my frozen Wild Blueberries. I wanted to keep the refreshing bite and intense flavor of the berries and I wanted them to stay super cold. So instead of stewing, I blended! Greek yogurt was the perfect partner for this dessert and the perfect pairing with the Wild Blueberries. What other berry can create such a gorgeous purple color?
I knew I still had to use cream, but I got away with using much less. I whipped up about 8 ounces total (and added just one tablespoon of powdered sugar). I folded the antioxidant-rich yogurt and Wild Blueberry mix into the whipped cream. It was a marriage made in Wild Blueberry heaven! The result was the perfect amount of sweetness, the intense flavor of Wild Blueberries, and a little tang from the Greek yogurt. And I used less cream and sugar than the traditional recipe.
After creating my Wild Blueberry Fool, I went out to have dinner with a few girlfriends. I told my husband and daughter that I had left dessert in the fridge. I wasn’t sure if they would find the Fool sweet enough and I didn’t mention anything about it being low sugar or “healthy.”
I knew I hit a home run when Norah texted me to say this:
I think 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.