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.
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.