When you think dessert, generally a calorie rich dish comes to mind. Well, think again! These blueberry fools are actually low fat and still lusciously creamy and indulgent.
I received Rachel Allen's Easy Meals as a gift this Christmas and as I was browsing the book, I came across a very simple dessert named Apple Fool. Rachel chronicles that it may be because it is so simple that any fool can make it. Then she adds on that the word fool is derived from the word fouler, meaning to crush or press. While the original recipe from the book had double cream in it, I substituted it with low fat hung curd and instead of apples, I used blueberries.
A very healthy and simple dessert which any one can make. Linking it to my event Healthy and Hearty
500gm low fat yogurt.
2-3 tbsp sugar
1/2 tsp vanilla essence.
2/3 cup fresh or frozen bluberries
1 tbsp lemon juice
1/2 tsp lemon zest
2 tbsp sugar.
Click here for the printable version
1. Line a muslin cloth over a sieve and place it over a large bowl. Pour the yogurt over the muslin cloth and let it hang in the refrigerator for 2-3 hours or over night. The yogurt will reduce into half its original volume.
2. Add blueberries, sugar , lemon juice and zest in a pan and heat it till it bubbles and blueberries and soft and leaves out it juice. Remove from heat and let it cool completely. Our blueberry compote is ready.
3. In another bowl mix the hung yogurt, vanilla and sugar. In 2 serving glasses pour the yogurt mixture and blueberry mixture alternately till used. The layers need not be perfect, rather it should give a zigzag pattern.
Keep it in refrigerator till needed. Serve cold. Enjoy!
Note: You can substitute the blueberry with any kind of berries, cherries or even substitute the berry compote with pureed fruit like mango, pear etc.
