Blueberry Fool

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3 cups	fresh blueberries
1/3 cup	granulated sugar
1 teaspoon	cornstarch
Pinch	salt
2 teaspoons	lemon juice
1 1/4 cups	heavy cream
2 tablespoons	powdered sugar
1 small carton (about 5-6 ounces)	plain Greek yogurt, regular or nonfat
1 teaspoon	vanilla extract
	Additional blueberries, optional

In a saucepan, combine berries, granulated sugar, cornstarch, salt and lemon juice. Cook over medium-low heat, stirring often, until sugar dissolves, berries have softened and juices have thickened slightly, about 10 minutes. Remove from heat, transfer to a bowl and let cool to room temperature, stirring occasionally. Cover and refrigerate until cold, about 1 hour. This step can be prepared up to a day in advance.

Just before serving, in a large bowl, using an electric mixer (handheld or stand mixer), beat the cream and powdered sugar until soft peaks form. Add yogurt and vanilla and beat until medium peaks form and the mixture is creamy and very thick. If you have trouble getting the cream to whip up, try chilling your bowl and beaters before whipping the cream.

Using a large spatula, gently fold blueberry mixture into cream mixture until just barely combined, with streaks remaining. Divide mixture among 6 bowls, top with additional blueberries, if desired, and serve.

Classic Blueberry Cobbler {and Facebook}
Fruit Pizza
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Recipe uploaded with Shop'NCook for iPhone.

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