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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews