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Gallery Blueberry-Yogurt Fool Credit: KIRSTEN STRECKER Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 pints blueberries 1/3 cup honey, plus more if desired Juice of half a lime 5 fresh mint leaves plus 4 sprigs for garnish 1/2 cup cold heavy cream 1 cup thick Greek-style yogurt 4 teaspoons finely chopped pistachios
Cook’s Notes If you don’t have thick Greek-style yogurt, put 2 cups of regular whole milk yogurt in a cheesecloth-lined colander over a bowl and let drain for 2 hours in the refrigerator. The volume should reduce to 1 cup.
Gallery Blueberry-Yogurt Fool Credit: KIRSTEN STRECKER
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Gallery
Blueberry-Yogurt Fool Credit: KIRSTEN STRECKER
Blueberry-Yogurt Fool
Credit: KIRSTEN STRECKER
Blueberry-Yogurt Fool
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pints blueberries 1/3 cup honey, plus more if desired Juice of half a lime 5 fresh mint leaves plus 4 sprigs for garnish 1/2 cup cold heavy cream 1 cup thick Greek-style yogurt 4 teaspoons finely chopped pistachios
Directions
In a blender, combine 1 pint of blueberries, honey, lime juice, and 5 mint leaves; puree. Press mixture through a fine mesh sieve to remove skin and seeds. Discard skin and seeds. Taste and add more honey if desired. Transfer to a container, cover with plastic wrap, and refrigerate until cold, about 10 minutes.
With an electric mixer or a whisk, whip the cream until it holds stiff peaks. Fold the cream into the yogurt.
Using a light hand, fold the blueberry puree into the yogurt mixture about three quarters of the way, leaving a swirly pattern of dark purple streaks through the white yogurt mixture.
Spoon into 4 glasses and chill. To serve, sprinkle with pistachios, and garnish with remaining blueberries and mint sprigs.
Cook’s Notes If you don’t have thick Greek-style yogurt, put 2 cups of regular whole milk yogurt in a cheesecloth-lined colander over a bowl and let drain for 2 hours in the refrigerator. The volume should reduce to 1 cup.
Cook’s Notes
If you don’t have thick Greek-style yogurt, put 2 cups of regular whole milk yogurt in a cheesecloth-lined colander over a bowl and let drain for 2 hours in the refrigerator. The volume should reduce to 1 cup.
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All Reviews for Blueberry-Yogurt Fool
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
