Best Strawberry Rhubarb Greek Yogurt Fool Recipes

GREEK YOGHURT STRAWBERRY FOOL

GREEK YOGHURT STRAWBERRY FOOL image

This is a super healthy variation of "Fool" which I enjoyed at a friend's home recently. Very easy and tastes wonderful...enjoy(cooking time is chilling time)

Provided by waynejohn1234

Categories Dessert

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 cups strawberries, hulled and chopped
1 tablespoon natural cane sugar
1 1/2 cups plain 2% Greek yogurt
2 tablespoons honey
1/2 teaspoon almond extract
1/2 teaspoon lemon zest (or more)
1/4 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 119, Fat 3.7, SaturatedFat 0.3, Sodium 1.7, Carbohydrate 21.6, Fiber 3, Sugar 17.4, Protein 2.2

RHUBARB FOOL WITH STRAWBERRIES

Rhubarb Fool with Strawberries image

A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. -Cheryl Miller, Fort Collins, Colorado

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/3 cup sugar
1/4 cup orange juice
Dash salt
1 cup heavy whipping cream
2 cups fresh strawberries, halved

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.

Nutrition Facts : Calories 213 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.