Easy Low Sugar Easter Dessert: Wild Blueberry Fool


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.


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Wild Blueberry Fool

1/2 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.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.

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