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Blueberry Fool

Yield: 6 servings
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 3 cups fresh blueberries
  • ⅓ cup (71 g) granulated sugar
  • 1 teaspoon cornstarch
  • Pinch of salt
  • 2 teaspoons lemon juice
  • 1 ¼ cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 small carton about 5-6 ounces plain Greek yogurt, regular or nonfat
  • 1 teaspoon vanilla extract
  • Additional blueberries, optional

Instructions 

  • In a saucepan, combine berries, granulated sugar, cornstarch, salt and lemon juice. Cook over medium-low heat, stirring often, until sugar dissolves, berries have softened and juices have thickened slightly, about 10 minutes. Remove from heat, transfer to a bowl and let cool to room temperature, stirring occasionally. Cover and refrigerate until cold, about 1 hour. This step can be prepared up to a day in advance.
  • Just before serving, in a large bowl, using an electric mixer (handheld or stand mixer), beat the cream and powdered sugar until soft peaks form. Add yogurt and vanilla and beat until medium peaks form and the mixture is creamy and very thick. If you have trouble getting the cream to whip up, try chilling your bowl and beaters before whipping the cream.
  • Using a large spatula, gently fold blueberry mixture into cream mixture until just barely combined, with streaks remaining. Divide mixture among 6 bowls, top with additional blueberries, if desired, and serve.

Notes

Make Ahead: the blueberry mixture can be prepared and refrigerated up to a day in advance but don’t prepare the cream mixture until ready to serve.