And The Winner Is…

Renee!  Thanks to all for entering the contest!  I loved hearing from all of you and I must say, y’all are adventurous eaters!  I love it!

Here’s a recipe I made today for a summer lunch I made for some dear friends from Dallas who are vacationing here for the week.  We had burgers, potato salad, fruit salad and blueberry fools as a dessert.  It’s an *easy* dessert and it’s very refreshing during these warm summer months.  I served these along with Pepperidge Farm lemon cookies.

Blueberry Fools

Recipe Courtesy Of:  Food Network Magazine

  • 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


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.

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