Summer will be here soon and that means lots of fresh fruit My family’s favorite fruit is blueberries, although strawberries are a close second. We love to just eat them fresh, but sometimes we use them for dessert. I have made Strawberry Fool before, but last week my daughter Eleanor decided to make Blueberry Fool, and then use it as a filling for a chocolate cake. She made a thick layer of filling, just about as thick as the cake layers. It looked and tasted amazing!
She used a boxed cake mix and standard cream cheese frosting for the cake, so I am only including the Fool recipe.
- 2 cup blueberries, thawed if frozen
- 2 Tablespoon lemon juice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 7 Tablespoon sugar
- 2 cup cream
- Mix the blueberries, lemon juice, cinnamon and salt with 4 T. of the sugar in a saucepan. Bring it to a boil and simmer, stirring for about 10 minutes to soften the blueberries.
- Let it cool a few minutes, then put into a food processor and puree. Filter it through a fine sieve to get out as much liquid as possible. Refrigerate the puree for about an hour.
- Beat the cream on high speed in a mixer with the remaining 3 T of sugar. Whip until soft peaks form. Fold the puree gently into the cream until the color mixes and it turns purple. Refrigerate for about 1/2 an hour before using to fill the cake.
Nutrition facts are estimates.
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 178 Saturated Fat: 9g Cholesterol: 54mg Sodium: 63mg Carbohydrates: 11g Sugar: 9g Protein: 1g