Yogurt adds a healthy component to this fool, an old-fashioned dessert. If you don't have thick Greek-style yogurt, put 2 cups of regular whole milk yogurt in a cheesecloth-lined colander over a bowl and let drain for 2 hours in the refridgerator. The volume should reduce to 1 cup.
Per serving: 306 calories; 4 g protein; 15 g fat; 44 g carbs; 3 g fiber.
Body+Soul, July/August 2007
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 4
- 1 1/2 pints blueberries
- 1/3 cup honey, plus more if desired
- Juice of half a lime
- 5 fresh mint leaves plus 4 sprigs for garnish
- 1/2 cup cold heavy cream
- 1 cup thick Greek-style yogurt
- 4 teaspoons finely chopped pistachios
- In a blender, combine 1 pint of blueberries, honey, lime juice, and 5 mint leaves; puree. Press mixture through a fine mesh sieve to remove skin and seeds. Discard skin and seeds. Taste and add more honey if desired. Transfer to a container, cover with plastic wrap, and refrigerate until cold, about 10 minutes.
- With an electric mixer or a whisk, whip the cream until it holds stiff peaks. Fold the cream into the yogurt.
- Using a light hand, fold the blueberry puree into the yogurt mixture about three quarters of the way, leaving a swirly pattern of dark purple streaks through the white yogurt mixture.
- Spoon into 4 glasses and chill. To serve, sprinkle with pistachios, and garnish with remaining blueberries and mint sprigs.
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