Lighter Strawberry Fool

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

A lightened version of the traditional British fool, which is a mash or puree of fruit folded with copious amounts of whipped cream. Berries, gooseberries, or plums are most commonly used in fools. This fool is made with thickened yogurt, enriched with a small amount of whipped cream. The recipe is from Alan Hill, chef at Gleneagles, a spectacular golf resort in the Scottish Highlands, where he puts the considerable local bounty to imaginative use.


  • 1Ā½ cups nonfat yogurt
  • 1 pint ripe strawberries, hulled and coarsely chopped
  • 1Ā½ tablespoons framboise or Grand Marnier (optional)
  • Sugar or honey
  • ā…“ cup whipping cream
  • Small sprigs mint
  • Nonfat yogurt, for garnish


    1. Place the yogurt in a colander or strainer lined with cheesecloth and set over a bowl or in the sink. Let drain at room temperature until the yogurt has reduced to 1 cup, about 1 hour.
    2. Toss the strawberries with the framboise or Grand Marnier, if using, in a nonaluminum bowl mashing gently with the back of a spoon, and let stand for 30 minutes.
    3. Combine the strawberries with the yogurt and sugar or honey to taste. Whip the cream until stiff, then fold into the berry mixture. Spoon into 4 parfait glasses or dessert dishes. Refrigerate for 1 hour. Top each serving with a dollop of yogurt and a sprig of mint.