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Lemon fool with Fresh Berries Recipe

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This recipe for Lemon fool with Fresh Berries, by , is from Fruit Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Sedgwick
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbl cornstarch,
2/3 c. cold water,
1 tbl finely grated lemon zest,
1/3 c. freshly squeezed lemon juice,
2 egg yolks,
1 c. plain low fat yogurt
1/2 c. whipping cream,
4 c. fresh berries, such as sliced strawberries, raspberries or blueberries,
Additional berries, fresh mint sprigs and lemon zest,

Directions:
Directions:
In a small saucepan, combine cornstarch with water; whisk until smooth. Add sugar, lemon zest, juice and egg yolks; cook over medium heat, whisking constantly, until mixture comes to a full boil; cook for 15 secs. Remove from heat and pour into glass bowl. Let cool slightly. Cover surface with plastic wrap; refrigerate for 2 hours or until chilled. (Recipe can be prepared to this point up to 1 day ahead.)

Whisk lemon mixture until smooth. Whisk in yogurt.

In bowl, using electric mixer, beat cream until stiff peaks form. Gently fold into lemon yogurt mixture.

Arrange half the berries in six parfait or large wine glasses. Top with half the lemon fool; layer with remaining berries and lemon fool. (Recipe can be prepared to this point and refrigerated for up to 4 hours.) To serve, garnish with whole berries, mint sprigs and grated lemon zest

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A light, fruity and diabetic-friendly dessert perfect for spring and summer entertaining.
exchanges (per serving) 1/2 Fruit, 1 1/2 other Carbohydrate, 1 1/2 Fat

 

 

 

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