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Strawberry Fool


    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




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    Yogurt Marinated Chicken with Lemon and Cilantro

    Yogurt Marinated Chicken with Lemon and Cilantro

    Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.