See more
Photo: Kate Mathis; Styling: Paul Grimes Photo by: Photo: Kate Mathis; Styling: Paul Grimes

Blueberry Fool

All You JUNE 2011

  • Yield: Serves 6
  • Cook time: 10 Minutes
  • Prep time: 15 Minutes
  • Chill: 1 Hour
  • Cost Per Serving:$1.35


  • 3 cups blueberries
  • 1/3 cup plus 1 Tbsp. sugar
  • 3/4 teaspoon cornstarch
  • Pinch of salt
  • 2 teaspoons lemon juice
  • 1 1/4 cups heavy cream
  • 1/2 cup plain Greek yogurt (not nonfat)
  • 1 teaspoon vanilla extract
  • Additional blueberries, optional


1. In a saucepan, combine berries, 1/3 cup 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, stirring occasionally. Cover and refrigerate until cold, about 1 hour.

2. In a chilled bowl, using an electric mixer with chilled beaters, beat cream and remaining 1 Tbsp. sugar until soft peaks form. Add yogurt and vanilla and beat until medium peaks form.

3. 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.

Nutritional Information

Amount per serving
  • Calories: 308
  • Fat: 21g
  • Saturated fat: 13g
  • Protein: 3g
  • Carbohydrate: 31g
  • Fiber: 2g
  • Cholesterol: 73mg
  • Sodium: 80mg

Go to Full Version of

Blueberry Fool Recipe