Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Blueberry Fools
Getting reviews...
- Level: Easy
- Total: 1 hr
- Prep: 55 min
- Cook: 5 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 276
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 72 mg
- Sodium
- 61 mg
- Level: Easy
- Total: 1 hr
- Prep: 55 min
- Cook: 5 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 276
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 72 mg
- Sodium
- 61 mg
Ingredients
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.
