Best Strawberry And Orange Fools Recipes

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STRAWBERRY-ORANGE FOOL



Strawberry-Orange Fool image

Enjoy this flavorful fruit dessert layered with orange cream and strawberries.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 4

Number Of Ingredients 6

1/2 cup nonfat sour cream
1 tablespoon powdered sugar
1 teaspoon grated orange peel
1 tablespoon orange-flavored liqueur
1 1/2 cups frozen fat-free whipped topping, thawed
3 cups sliced strawberries

Steps:

  • In medium bowl, combine sour cream, powdered sugar, orange peel and liqueur; blend well. Fold in whipped topping.
  • For each serving, use 1/3 cup orange cream and 3/4 cup strawberries. In each dessert dish, layer 2 tablespoons cream, half of berries, 2 tablespoons cream, remaining half of berries and remaining cream. Refrigerate until serving time. If desired, serve garnished with additional sliced berries. Store in refrigerator.

Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 75 mg, Sugar 15 g

STRAWBERRY-ORANGE FOOL



Strawberry-Orange Fool image

Provided by Aida Mollenkamp

Categories     dessert

Time 1h53m

Yield 2 to 4 servings

Number Of Ingredients 4

1 pound fresh strawberries, hulled, medium dice (about 3 cups)
2/3 cup granulated sugar
1 tablespoon orange-flavored liqueur
1 cup cold heavy cream

Steps:

  • Blend 2 cups of the strawberries, and 1/2 cup of the sugar in a blender or food processor until smooth. Transfer to medium saucepan and cook over medium heat until bubbling and just thickened. Set aside to cool, then refrigerate and chill for about 1 hour. Stir in remaining 1 cup strawberries.
  • In a medium clean, cold bowl, beat cream with the remaining 2 tablespoons of the sugar and liqueur until stiff peaks form. Fold the whipped cream into strawberry mixture. Chill fool until beginning to set, about 30 minutes.

STRAWBERRY FOOL



Strawberry Fool image

This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it's just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.

Provided by Mark Bittman

Categories     brunch, easy, quick, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 4

1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream
1 teaspoon vanilla extract, optional

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.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 24 milligrams, Sugar 31 grams

CHEF JOHN'S FRESH BERRY FOOL



Chef John's Fresh Berry Fool image

While certainly not light on the calorie counter, this berry fool (from the French 'fouler' meaning 'to mash') is shockingly airy on the palate. It's that contrast between the rich, fluffy cream and the syrupy, tangy fruit that makes this so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h18m

Yield 4

Number Of Ingredients 11

1 cup fresh raspberries
1 cup fresh blackberries, broken in half
1 cup fresh strawberries, hulled and quartered
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
¼ cup white sugar
1 cup chilled heavy cream
¼ cup creme fraiche
1 tablespoon white sugar
¼ teaspoon pure vanilla extract
1 cup crushed shortbread cookies

Steps:

  • Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
  • Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
  • Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

Nutrition Facts : Calories 646.4 calories, Carbohydrate 64.8 g, Cholesterol 113.2 mg, Fat 41.7 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 20.7 g, Sodium 286.5 mg, Sugar 30 g

GLUTEN-FREE STRAWBERRY ORANGE FOOL



Gluten-Free Strawberry Orange Fool image

Make it ahead, and this creamy fruit dessert will be ready when you want it.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 4

Number Of Ingredients 6

1/2 cup nonfat gluten-free sour cream
1 tablespoon powdered sugar
1 teaspoon grated orange peel
1 tablespoon orange-flavored liqueur
1 1/2 cups Cool Whip fat-free frozen whipped topping, thawed
3 cups sliced strawberries

Steps:

  • In medium bowl, combine sour cream, powdered sugar, orange peel and liqueur; blend well. Fold in whipped topping.
  • For each serving, use 1/3 cup orange cream and 3/4 cup strawberries. In each dessert dish, layer 2 tablespoons cream, half of berries, 2 tablespoons cream, remaining half of berries and remaining cream. Refrigerate until serving time. If desired, serve garnished with additional sliced berries. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

SUNNY'S STRAWBERRY FOOL



Sunny's Strawberry Fool image

Provided by Sunny Anderson

Categories     dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pints strawberries, hulled and sliced
2 tablespoons orange juice
1/2 cup sugar
2 cups heavy cream, have very cold or in ice bath
1 tablespoon honey
1 teaspoon sugar
1/2 teaspoon vanilla extract
8 cinnamon graham crackers, broken into planks

Steps:

  • In a bowl, toss together the strawberries, orange juice, and sugar. Let rest at room temperature for 30 minutes, tossing a few times while it rests.
  • To make the whipped cream: In a large bowl, whisk the heavy cream until soft peaks form. Add the honey, sugar, and vanilla. Continue to whisk until medium stiff peaks form.
  • Remove the strawberries from the bowl with a slotted spoon and add to the whipped cream. With a rubber spatula, gently fold the strawberries into the whipped cream. Pour into a serving glass or dish and serve with graham crackers, either crumbled over the top or use them as a scoop.

STRAWBERRY FOOL



Strawberry Fool image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 pints strawberries (hold 6 strawberries back for topping)
1/4 cup granulated sugar
3 tablespoons strawberry liqueur
2 cups (1 pint) heavy cream
1/4 cup powdered sugar
6 ladyfingers
6 sprigs fresh mint, to decorate

Steps:

  • Add the strawberries to a bowl, sprinkle over the granulated sugar and strawberry liqueur and let steep 10 minutes.
  • Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the strawberries with a fork and fold them into the cream.
  • Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole strawberry!

BOODLE'S ORANGE FOOL



Boodle's Orange Fool image

Boodle's Club in London's St. James's Street, was founded in 1764 and this luscious fool has been a speciality on the menu for many years. It is a little like a trifle, with a sponge cake base which sops up the creamy, fruit-flavoured mixture on top.

Provided by Norahs Girl

Categories     Dessert

Time 4h

Yield 6 serving(s)

Number Of Ingredients 6

4 -6 single trifle sponge cakes, cut into 1 cm slices
2 oranges, juice and zest of
1 lemon, juice and zest of
25 -50 g sugar
300 ml double cream
orange slices (to decorate) or orange section (to decorate)

Steps:

  • Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
  • Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.
  • In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so.
  • Whip until the cream is light and thickened and all the juice absorbed.
  • Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange.

STRAWBERRY FOOL



Strawberry Fool image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 5

2 cups sliced strawberries
1/2 cup sugar
2 tablespoons fresh lemon juice
2 cups heavy cream
Mint leaves, for garnish

Steps:

  • In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
  • Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.

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