nutritional information

Per SERVING:

  • Calories: 157
  • Protein: 4 g
  • Total Fat: 6 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 25 g
  • Sodium: 41 mg
  • Fiber: 3 g
  • Sugar: 20 g

Blackberry-Rhubarb Fool

Blackberry-Rhubarb Fool

Serves 6

Foolishly simple to make, this old-fashioned English dessert marries a fruit purée with whipped cream. To cut down on calories, we folded drained vanilla yogurt into a small amount of real whipped cream.
  • 3 cups chopped fresh or frozen rhubarb (about 12 oz.)
  • 1 ½ cups frozen blackberries, divided
  • ⅓ cup sugar
  • 1 Tbs. orange juice
  • ¼ tsp. ground cinnamon
  • 2 6-oz. containers low-fat vanilla yogurt (1 ¼ cups)
  • ⅓ cup whipping cream
  • 1 Tbs. crushed vanilla wafers
  1. Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky purée, stirring often. Cool completely.
  2. Meanwhile, line sieve or colander with cheesecloth or coffee filters, and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1 1/2 hours, or overnight.
  3. Chill mixing bowl and beaters in freezer 1 hour, or overnight. (This will make it easier to whip cream.) Put remaining 1/2 cup blackberries in refrigerator.
  4. Fold yogurt into rhubarb mixture with spatula. Whip cream in chilled bowl with electric mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls. Spoon into dessert dishes, and garnish with wafer crumbs and thawed blackberries.
March 2007

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comments

It was delicious and not too heavy or too sweet; just right!

Elise - 2010-05-23 09:48:09