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Blueberry Fool

Recipe photo courtesy of Jonathan Lovekin

A fool is an ideal make-ahead dessert. For a very creamy, thick fool with defined streaks of puree, serve it the same day. For a more ethereal, mousselike texture, you can chill it overnight. The color from the puree will gradually bleed into the whipped cream as the fool chills, but it will still be pretty.

Source: Martha Stewart Living, May 2013
Total Time Prep Servings




How would you rate this recipe?
  • Toy4paco
    4 JUL, 2014
    I followed instructions exactly. Tastes fantastic! The color was a bit off. Way more purple than white, but who cares! It was a big hit at the party!
  • elizabeth133
    29 JUN, 2014
    I made this yesterday, and for some reason it tasted exactly like Key Lime Pie filling. It was totally delicious but didn't taste like blueberries at all.
  • MS10807514
    23 JUN, 2014
    Made this over the weekend. Very easy to do. I didn't puree the fruit or strain it. I'm calling it "rustic". Then added crushed graham cracker on top of each served portion. So yummy! The cream flavor softened by the next morning and texture was more mousselike as stated. It was good as a topping on our pancakes the next day. This would make a great filling for a cake as well.
  • Steve727
    8 JUN, 2014
    Blueberry fool looks great with the swirls running through but this recipe is SO sickly sweet! - I only used HALF sugar quantities but still sickly! I may make again but will leave out ALL the added sugar unless the blueberries are particularly sour.

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