Strawberry Rhubarb Greek Yogurt Fool Recipes

RHUBARB FOOL WITH STRAWBERRIES

Steps:

• In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.

STRAWBERRY FOOL

Steps:

• Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
• Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
• Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

GREEK YOGHURT STRAWBERRY FOOL

Steps:

• Place strawberries in a medium sized bowl. Sprinkle with sugar; allow to sit, tossing occasionally, until juices are released and sugar dissolved, about 30 minutes.
• Using a potato masher, gently mash strawberries until you have a pulpy puree. It is best NOT to use a blender or food processor because it will liquefy the berries.
• In a large bowl stir together yoghurt, honey, almond extract and lemon zest. Gently fold in the strawberry puree.
• Chill in refrigerator for at least 1 hour. Serve in dessert bowls garnished with slivered almonds.
• Raspberries can be substituted or use your imagination.