Blueberry Fool

Ingredients

• 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

Preparation

1. 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. 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. 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.