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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 1 hr
Prep:: 55 min
Cook:: 5 min

Yield:: 4-6 servings

Level:: Easy

Ingredients

2 cups blueberries
1/4 cup plus 1 tablespoon sugar
Pinch of salt
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/3 cups heavy cream
1/2 teaspoon vanilla extract
Shortbread or wafer cookies, for serving

Directions

Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.

Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.

Photograph by Con Poulos

Courtesy of Food Network Magazine

My Private Notes

Name: Blueberry Fools
Prep time: P0Y0M0DT0H55M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4-6 servings
Ingredients: 2 cups blueberries; 1/4 cup plus 1 tablespoon sugar; Pinch of salt; 1/2 teaspoon grated lemon zest; 1 1/2 teaspoons fresh lemon juice; 1 1/3 cups heavy cream; 1/2 teaspoon vanilla extract; Shortbread or wafer cookies, for serving