Berry Fools

Cuisinart original

Peak-season berries cannot be beat here – a little tanginess from Greek yogurt complements their sweetness.


Makes 4 servings


12   ounces mixed berries (about 2 heaping cups), rinsed;
       if using strawberries, hulled and quartered
3     tablespoons powdered sugar, divided
½    pint heavy cream, very cold
⅓    cup plain Greek yogurt (preferably whole milk)
1     teaspoon vanilla extract
       crushed cookies (such as ladyfingers or amaretti)
       for serving, optional

Nutritional information

Nutritional information per serving (approximately ½ cup):
Calories 275 (77% from fat) • carb. 15g • pro. 3g • fat 25g • sat. fat 15g• chol. 81mg • sod. 27mg • calc. 195mg • fiber 4g


1. Mix the berries and 2 tablespoons powdered sugar together in a small bowl.
Let sit, stirring occasionally, until berries begin to release their juices, about
15 minutes. Place about ½ cup berries into the work bowl and run on Chop
continuously to purée, about 15 to 20 seconds. To remove seeds, strain purée
through a fine-mesh strainer back into the bowl with remaining berries. Stir mixture
and set aside.
2. Rinse out the work bowl. Add the heavy cream, yogurt, remaining tablespoon
powdered sugar, and vanilla extract and then run on Chop continuously until
very thick, about 45 seconds. Scrape out the whipped cream mixture into
a medium bowl. Gently fold in the berry mixture.
3. Divide the mixture among 4 dessert glasses or bowls, layering with crushed
cookies, if desired. Chill for 30 minutes or up to 2 hours before serving.