Blueberry Fool

Servings: servings

Calories: 316cal

Heat blueberries, granulated sugar, and lemon juice in a saucepan over medium high heat until mixture bubbles. Reduce heat to medium and continue cooking until blueberries collapse and mixture thickens a bit. About 10 minutes.
2 cups fresh blueberries, 1/3 cup granulated sugar, 2 teaspoons lemon juice
Remove pan from heat and smash the blueberries. If desired, remove about 1/3 cup of mixture for adding on top of individual dishes.
This step is optional, if you prefer, you can keep the compote as is. If you prefer a smoother texture, push remaining mixture through a colander or sieve and discard solids. Place in the refrigerator or freezer to cool. You want it completely cooled and slightly thick.
In a large bowl, beat together heavy whipping cream, yogurt, powdered sugar, and vanilla. Beat on high until whipped cream is sturdy, about 5 minutes (the stiff peak stage).
TIP - If blueberry compote is not cooled enough yet, cover the whipped yogurt cream and chill until ready to combine.
1 1/2 cups heavy whipping cream, 3/4 cup whole milk Greek yogurt, 1/3 cup powdered sugar, 1/2 teaspoon vanilla extract
Add compote to the cream and gently fold together to form a marble look.
For a pretty presentation, carefully dollop into glass serving dishes.

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You can substitute the fresh berries with frozen blueberries. The frozen blueberries can be added straight to the saucepan without thawing. However, do note that frozen berries will release more liquid, which may mean you need to cook the compote for longer to help it thicken.
We suggest using full fat Greek yogurt for this. Lower fat yogurts have more water content and can make the dessert runny. Full fat Greek yogurt (also called whole milk Greek yogurt) helps provide a creamy, thick, rich consistency.

Course: Dessert

Cuisine: American, European

Prep Time15

Cook Time10

Total Time25