Last week when I was doing my routine grocery trip I ran into a mom-friend. After chatting about the end of the school year and what our kids are doing this summer, she noticed that we had identical tall stacks of berry containers in our carts. We laughed that we both were going overboard on raspberries, strawberries, blackberries and blueberries since they’re in season and on sale.
I thought about baking those berries into a pie, but I decided they were best left pretty much as is. I mashed up the berries with a little sugar and folded them into Greek yogurt-spiked whipped cream. This spin on the fruit fool, a classic British dessert, works with berries, stone fruit and everything in between. I added yogurt to give the cream a slight tanginess for the sweet berries.
3 cups chopped fruit (berries, stone fruit, tropical fruit) plus more for serving
1/4-1/2 cup granulated sugar
2 cups heavy cream
1 cup Greek yogurt
1/4 cup plus 2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
Crumbled cookies for serving.
Place the fruit in bowls and sprinkle with sugar. Let the fruit sit for 15 minutes to macerate and release its juices. Use a fork to mash the fruit. (Assume 1-2 tablespoons sugar per 1 cup chopped fruit.)
For the whipped cream, use an electric mixer to beat the heavy cream, yogurt, confectioners’ sugar and vanilla extract until it is smooth and holds stiff peaks. Fold the fruit into the cream. Divide into serving dishes and top with additional fruit and crumbled cookies.