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  • Recipe Redux Challenge: Blueberry Lemon Fool (Reduced Fat & Sugar)

    Tuesday, May 21, 2013

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    When the Recipe Redux challenged its contributors to come up with shower-worthy recipes, I have to admit, I was a little giddy. While I wouldn’t say I am a particularly “girlie” girl, there’s something about a shower. Maybe it’s the irrepressible sense of hope, happiness and expectation in the air. The chance to usher a beloved friend or loved on into the joy and excitement of impending marriage or parenthood. I mean, come on, why on earth would a bunch of women gather in a room where only one of them is receiving presents? Lots of presents.

    Or maybe it’s just the hope that there will be cake…and that it will be good. 

    Regardless, I am pretty pumped about this month’s challenge. I pondered whether to go the way of a savory dish. One of my go-to brunch dishes is Lemony White Wine Braised Chicken Thighs. Always a hit and pretty easy to prepare. Not very shower-worthy, I decided. 

    Then it hit me. We are quickly approaching wedding season, which, as luck would have it, coincides nicely with warmer weather. Wait….wedding season. Is there a baby season? Hmmm…..never really gave this one much thought. I don’t have kids and, honestly, if there were an actual baby season, I am inclined to be about as excited about that as I am about hockey season (read: not very excited). Not that I don’t love a baby shower. In a moment of “what the hell was I thinking” I once decided that it would be SO cute to make (and decorate) dozens of individual little cakes for a dear friend’s shower (not cupcakes, actual miniature cakes. Let’s just say, she’s lucky I love her). 

    So, wedding shower season-and warmer weather-got me thinking. What could I make that would be a pretty (because that does matter here), easy, yummy and healthy way to help a friend celebrate getting married? Then it hit me. A fool!

    Because, after all, only fools fall in love (or is it rush in?). No matter, you get the point. 

    Now, for those of you who don’t know what a fool is, it’s a super simple dessert made with some sort of fruit compote or sauce and lots of fresh whipped cream. Add a little sugar, some vanilla and lemon and you have a beautiful elegant dessert. Of course if your friend is like a lot of brides, she wants her future husband to be rich. Her shower dessert? Maybe not so much (she has that fab gown to fit into!). Luckily, unlike that fiance of hers, this is one fool that’s pretty easy to change (while still retaining all of the reasons you loved it to begin with). 

    First, substitute much of the whipped cream with non-fat yogurt. Second, replace much of the sugar with Truvia or Splenda (whichever you like or have on-hand). Pretty simple, much lighter and SO yummy! 

    Blueberry Lemon Fool (Reduced Fat & Sugar)

    A few notes to keep in mind. First, plan to make the fruit compote and the yogurt the day before (or, at least 4 hours prior to when you plan to put everything together). It’s important to remember that these are the only steps you can do a day ahead….the finished dessert must be made the day you plan to serve it. Second, whip the cream to pretty stiff peaks…you’re going to fold it into the yogurt, so it needs to have some body. Third, use regular, plain non-fat yogurt (not Greek…way too thick and tangy). Plan to assemble the fool no more than a couple of hours before serving it (and keep it in the fridge until it’s time to get it out on the buffet). Lastly (and this is important), don’t overdo it on incorporating the fruit into the cream/yogurt mixture. For those of you who embrace your inner OCD-plagued perfectionist, this will be the hardest part. Resist! Look at it like the last potential partner you scared away, don’t be so eager. Be a combination of aloof and someone who isn’t afraid to stir things up–but a little

    If you’re serving this at a baby shower, why not take the baby’s gender into account? The blueberries here are lovely for a boy, but don’t be afraid to switch them up for raspberries, strawberries or cherries for a girl (the lemon curd would still be lovely with all). Boy and girl twins?! Stick with blueberries and swirl in raspberry curd instead of lemon! 

    Blueberry Lemon Fool (Reduced Fat & Sugar)


    Blueberry and Lemon Curd before the swirl.

    ©2013 Kindred-Kitchen / Nancy Granada

    Recipe Redux Challenge: Blueberry Lemon Fool (Reduced Fat & Sugar)

    servings: 4 | time: about 30 minutes plus chilling time

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    For the Blueberry Compote:
    1 1/2 cup blueberries (frozen is fine)
    1/2 cup water
    2 TBSP. Truvia granulated
    1 1/2 TBSP. granulated sugar
    Pinch salt
    1 tsp. grated lemon peel


    For the Yogurt
    1 cup plain non-fat yogurt (not Greek)
    2 TBSP. Truvia granulated (or your favorite natural sugar substitute)


    For Final Presentation:
    1/2 cup very cold whipping cream, whipped with 1 TBSP. sugar
    1/4 cup prepared lemon curd thinned with 1 TBSP. each of fresh lemon juice and water



    For the Blueberry Compote:
    1. Combine the blueberries, water, Truvia, Sugar and salt in a sauce pan. Heat over medium heat to bring to a low simmer. Allow to cook until the blueberries burst and the sauce starts to thicken slightly (about 8 minutes). Remove from heat and add the lemon peel. Stir to incorporate

    2. Place the warmed sauce in a blender and pulse on high for just a few zips. You can skip the blender if you’d like, I just prefer to have a more refined texture

    3. Cover and refrigerate overnight (or at least 4 hours)


    For the Yogurt:
    1. Blend yogurt and sugar substitute together in a glass bowl. Cover and refrigerate over night or for at least 4 hours


    For Serving:

    (should be eaten within a couple of hours of final preparation)
    1. Gather all of the components of the dessert (blueberry compote, prepared yogurt and whipped cream, prepared lemon curd)

    2. Gently fold the whipped cream into the yogurt. Once it’s more-or-less combined (don’t overdo it!), pour the lemon curd on one side of the mixture and half of the blueberry sauce on the other side (keep the remaining sauce for cocktails or ice cream)

    3. Using a skewer or knife, carefully swirl the blueberry and lemon curd into the cream/yogurt mixture. Remember to leave the OCD at the kitchen door! you’re not looking for perfectly distributed fruit! You want to be able to see the swirls

    4. Carefully spoon the fool into your prettiest serving bowl. Cover and refrigerate until ready to serve. Garnish with edible flowers (optional)





    8 responses to “Recipe Redux Challenge: Blueberry Lemon Fool (Reduced Fat & Sugar)”

    1. What a beautiful recipe … and so clever with the mix-ins. Thanks for sharing with all of us Reduxers 🙂

    2. Dixya says:

      now I miss yogurt 🙁

      • Nancy Granada says:

        hmmmm….I’ll have to give some thought to how you could approach this without the dairy….tough one…

    3. This is so beautiful – cannot wait for blueberry season to make it (love blueberry & lemon together.) And Falling In Love With You was my wedding song so clearly I need to make this “fool”!

    4. I absolutely love fool and this version looks amazing!

    5. Curry says:

      What a fab shower dish! I’m a fool for fluffy desserts…but NO fat-free Cool Whip! So I love that you thought of a way to make fluffy ‘healthy’! -Serena

      • Nancy Granada says:

        totally agree on the whole cool whip thing….is there even any dairy in the ingredient list?? I think this recipe would also make a great pie filling or “custard” for a trifle (which would also be lovely for a shower) 🙂

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