Blueberry Fools

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  • Level: Easy
  • Total: 1 hr
  • Prep: 55 min
  • Cook: 5 min
  • Yield: 4-6 servings
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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

  1. 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.
  2. 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.
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