nutritional information


  • 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

you might also like


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

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