Strawberry Fool

I’m in Seattle this weekend for Blog Her Food and I am humbled to be in the presence of such talented people.  I’m here to learn how to grow and improve my little part of the internet and I hope to have some great new ideas to share with you all in the next few weeks.

The first strawberries of the season are ripening in the garden right now and I can’t wait to make this dish again once they are ready.  I posted this recipe a few weeks back on Bliss but it’s so tasty and easy that I just had to share it with you all.  Lightly cooked berries are spooned over Greek yogurt and then topped of with crumbled meringues and basil.

The meringues are a bit of a time investment but once you make a batch they will keep for weeks so you can have an impressive, healthy and simple dessert in minutes.  No worries if you don’t want to make your own cookies, this is one case where store bought will work just fine.  Once all the strawberries are gone I can’t wait to try this with blueberries or blackberries.

Blissful Eats: Strawberry Fool
Author: 
 
Ingredients
  • For the meringue:
  • 2 large egg whites
  • ⅔ cup sugar
  • 1 vanilla bean, split lengthwise and seeds scraped
  • ½ teaspoon almond extract
  • For the berries:
  • 2 cups strawberries
  • 2 teaspoons sugar
  • 1 teaspoon vanilla extract or 1 vanilla bean, split lengthwise and seeds scraped
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon freshly ground black pepper
  • To assemble:
  • 1 cup greek yogurt
  • sliced almonds
  • basil
Instructions
  1. Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites on medium-high speed in a medium bowl until white and foamy. With the mixer running, gradually add the sugar by tablesoonfuls, beating until meringue is stiff and glossy. Scrape in seeds from vanilla bean. Add almond extract and continue to beat until vanilla is evenly dispersed. Drop meringues by the tablespoon onto prepared baking sheet. Alternatively you can pipe the meringues
  2. Bake until dry and slightly golden about 90 minutes. Let meringues cool on sheet (they will crisp as they cool)
  3. For the berries:
  4. Heat 1 cup strawberries, sugar and the vanilla extract or the vanilla bean seeds if using. Cook the strawberries until berries just begin to soften and release their juices. Remove from heat, stir in remaining berries and let cool completely.
  5. To assemble:
  6. Layer ¼ cup yogurt, ¼ cup berry mixture and crumble 2 or 3 meringue cookies. Garnish with the almonds and some roughly torn basil.

 

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

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