Strawberry Fool
"Super fast - great for when you need to put together a dessert quickly. Of course, feel free to use fresh strawberries, when available."
photo by gailanng
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 (12 ounce) bag frozen unsweetened strawberries, thawed
- 1 tablespoon sugar
- 1⁄2 cup heavy cream, cold
- 1⁄4 teaspoon vanilla extract
directions
- Puree strawberries with sugar in food processor. Place in mixing bowl.
- Using electric mixer, beat cream to soft peaks; beat in vanilla.
- Add cream to strawberry puree and lightly fold with 2 strokes of spatula. Carefully ladle into goblets and serve.
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Reviews
-
Great strawberry flavor and very easy to make. Made for Think Pink 2010. -
Fool for love, love for fool; same difference. Made for PRMR. -
Thank youJackieOhNo, for posting this recipe. The pretty fool was wonderful, tasty and refreshing. It was quick and very easy to make. I used a mixture of frozen strawberries and raspberries, they worked great together. I will make this again and again. -
This was super fast, and super yummy, too! This was the perfect ending to a light grilled dinner. I used fresh strawberries and pureed them with my immersion blender (which cleans up much easier than my food processor). The kids liked stirring them up into "milkshakes". Thank you so much for posting! Made and reviewed for ZWT5, for the Groovy GastroGnomes. -
This was very good, but I did have to add quite a bit more sugar to get it not to be bland. I added about 3 tbs of sugar to the strawberries and about 3 tbs of sugar to the cream. It was very refreshing and yummy! Made for ZWT5!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
