Strawberry Fool
A classic British dessert, fools are traditionally made by folding sweetened fruit into cream. Deliciously easy to make, this recipe uses thick Greek yogourt as a perfect healthy substitute for cream, while honey is a smart substitute for granulated sugar. Almonds provide nice textural contrast.
3 cups (750 mL) strawberries, hulled and chopped
1 Tbsp (15 mL) natural cane sugar
1 1/2 cups (350 mL) plain 2% Greek yogourt
2 Tbsp (30 mL) honey
1/2 tsp (2 mL) almond extract
1/2 tsp (2 mL) lemon zest
1/4 cup (60 mL) slivered almonds, preferably toasted
Place strawberries in medium-sized bowl. Sprinkle with sugar; let sit, tossing occasionally, until juices are released and sugar is dissolved, about 30 minutes.
Using potato masher, gently mash the berries until you have a pulpy purée. It’s best not to use a blender or food processor because it will liquefy the berries.
In large bowl stir together yogourt, honey, almond extract, and lemon zest. Gently fold in the strawberry purée.
Chill in the refrigerator for at least 1 hour. Serve in dessert bowls garnished with slivered almonds.
Serves 4.
Each serving contains: 212 calories; 11 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 26 g carbohydrates; 4 g fibre; 2 mg sodium
source: "Hey, Honey!", alive #355, May 2012
Strawberry Fool
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
