Food & Cooking Recipes Dessert & Treats Recipes Blueberry-Yogurt Fool By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: KIRSTEN STRECKER Prep Time: 15 mins Total Time: 25 mins Servings: 4 Yogurt adds a healthy component to this fool, an old-fashioned dessert. A squeeze of lime, a crunchy sprinkling of pistachios, and a smooth swirl of honey all contribute to the luxurious feel of this dessert. Ingredients 1 ½ pints blueberries ⅓ cup honey, plus more if desired Juice of half a lime 5 fresh mint leaves plus 4 sprigs for garnish ½ 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. Print