Blackberry Fool, of sorts
In my excitement during the berry season, I seem to purchase more than I can possible eat! I am clearly not complaining as I enjoy finding many ways to incorporate berries into my meals whether it’s breakfast, lunch, dinner or dessert! I’m sharing this recipe because it is one my first ‘go to’ choice when I have extra berries waiting to be used up.
Very similar to a Fruit Fool, I prefer Greek plain yogurt instead of sour cream which is normally used. I simmer the berries slightly instead of simply mashing them in their raw form with a bit of agave for sweetness and a dash of cinnamon. A tablespoon of Chambord or Grand Marnier never hurts either along with some lemon zest. I generally don’t make this overly sweet. Once the puree is made I place it in the frig overnight to thicken and chill.
Just having berry puree in my frig gives me options to add it to syrup for pancakes, in sauces for grilled chicken, pork or salmon, or top gelato. I love to add berry puree on top of brie, warming the brie to softly melt. This is actually a weekend brunch treat I adore with a toasted baguette or bagel.
For the Fool, I mix up yogurt with organic heavy cream and gently fold in the chilled and thickened berry puree. I don’t add in any sugar to the cream mixture and find that I do not need to make it any sweeter. This should be chilled for another few hours and then I’m ready to serve as is; in a pretty parfait glass with chopped toasted nuts or coconut or crumbed amaretto cookies or shaved chocolate.
The combined berries and yogurt mix will normally keep for a few days so my options then are to also use it as a thick, creamy topping for fresh cut up fruit, as a breakfast treat by topping with homemade granola or scooped on grilled pound cake!
2 cups fresh blackberries, or berries of your choice
Agave, about 1-2 tablespoons depending on sweetness of fruit and personal preference
½ teaspoon ground cinnamon
1 tablespoon Chambord, optional
½ cup Greek plain yogurt
½ cup organic whipping cream
1 teaspoon pure vanilla extract
Zest from one lemon
½ cup toasted pecans (or toasted coconut, shaved chocolate or amaretto cookie crumbs)
In a saucepan add the berries, cinnamon and agave. Bring to boil, reduce to simmer and continue about 5-7 minutes, slightly mashing the berries. Adjust the sweetness to your taste. Remove the pan from the heat and add in the lemon zest and Chambord, if using. Place in a bowl, cover and refrigerate for several hours or overnight to thicken and chill.
Combine the yogurt, whipping cream and vanilla in a medium sized bowl. Using electric mixer, mix on high until stiff peaks form. Gently fold in the chilled berry puree leaving streaks of the cream. Pour into parfait serving glasses and refrigerate until serving time, at least 2 hours. Top with toasted nuts, coconut, cookie crumbs or shaved chocolate.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
Rufus' Food and Spirits Guide
I love that you used Chambord. I also love how the dessert matches your curtains!
Ah, so you noticed! I know.. too funny! I need to learn about photography and setting my scene a bit better!
Oh you and me both! I buy way too many fresh berries and have to find ways to eat them before they go bad. (Not that I’m complaining, but often my eyes are bigger than my stomach!) These look so delicious! I’d like one right now. 🙂
Maris (In Good Taste)
These are so pretty and healthy too! Have a wonderful weekend!
sheila @ Elements
This looks so pretty and sounds wonderful!! It would be perfect for breakfast or lunch, and would also make a fabulous dessert. It’s also very healthy too!
Berry puree on top of brie sounds divine! I’ll have to try that! 🙂
I don´t know what Chambord is (a liqueur?) but it all sounds pretty damn good! I also love the idea of the fruit purée with Brie…yum, yum!
This looks so delicious! I’m definitely making this once blackberries show up at my farmers market.
I love the picture..the shade of the curtains works beasutifully as a back ground 🙂
This recipe is a surely a keeper..
I too buy too many berries !
Rivki Locker (Ordinary Blogger)
What a spectacular color. This looks like a fantastic summer dish. I’m always buying too many berries too! I get so excited when they are in season that I go just a little overboard.
Geni - Sweet and Crumby
Are you kidding me?! Oh, my gosh. I would sip on these forever if I could and them some.
This sounds like the smoothest creamiest blackberry sorbet. I would prefer a much larger bowl of it:)
Wow, I love your ideas for making a berry puree. Yum!
This looks so smooth and summery!
Lisa (Smart Food and Fit)
That’s funny you mention buying more than you can eat because I just got back from grocery shopping and bought a ton of berries. I might have to freeze some and then try this wonderful healthy dessert. I like the presentation, the swirls are so pretty!
Oh yum! This looks fantastic! I can’t wait till my berries come in…I’m getting all my berry recipes ready!
So lovely – I haven’t had a fool in so long! My mother used to make them all the time during berry season. I’m amazed at how few people have actually heard of “fools” though – nice to see someone else who knows what the heck I’m talking about when I mention it 😀
Oh, how I love berry season. This sounds so refreshing and delicious. It’s just asking me to take a big bite right now. Wish that was possible!
wow this looks amazing!
I always buy more than we can eat. I think it’s because I hate to go out at the last minute because there’s not enough of some thing. I keep telling myself I’ll get better.
I love this dessert. Easy, elegant and fast.
Oh I love the Chamboard and Cinnamon! I can only imagine how yummy this is…
Kay aka Babygirl
This blackberry treat definitely looks scrumptious and so sinfully good. I’m starting to eat more blackberries so this recipe definitely will make it in my home. Great recipe
You can’t beat using fresh berries – I could enjoy one of these for breakfast, then one for lunch and just for good measure, one for dinner too.
I can forsee this on my table… tomorrow :).
Oh yummy! Great idea to switch up the sour cream with the yogurt! I bet this tastes wonderful! It certainly is beautiful!
That looks so good and refreshing! I tend to buy wayyy to many berries too, lol 🙂
Congrats on getting freshly pressed! I didn’t realize it was you 😀
I love plain Greek yogurt too – even low fat varieties are so creamy and delicious. I use it as a substitute across the board for sour cream. The blackberries looks gorgeous but I may need to substitute strawberry – I bought way too many!! 🙂
Oh if only fresh fruit just stayed fresh forever then we wouldn’t have to figure out what to do with them- on another note if that happened then this amazing drink wouldn’t be created! It looks fantastic!
nancy at good food matters
thank goodness for Greek yogurt—it is a marvelous substitute for sour cream or heavy cream. I like to use it in panna cottas as well.
beautiful berry fools, terrific recipe–
Nuts about Food
Thanks for all those great suggestions on how to use up berries: I also always go overboard! Dreaming of some warm brie and baguette now…
I’ve never actually heard of fruit fool before and I think I’m missing out on something as it looks delicious! 🙂