Fool is an incredibly easy, healthy treat. It is comprised of stewed fruit, whipped cream or custard and sweetener of your choice.
According to Thehistoricfoodie’s Blog fool can be dated back to the 17th century and was being made and recorded in England and France. There is no question as to why this dessert has been a favorite for hundreds of years. It’s absolutely delicious.
In my version I use heavy whipped cream mixed with labneh (strained yogurt) for a light but rich texture and a pleasantly-tart flavor.
Labneh, a quick introduction.
Sometimes called labneh cheese, labneh is just strained yogurt. When you strain yogurt through a cheesecloth it removes the whey resulting in a thick probiotic dairy product with a similar texture to cream cheese. You can eat it as is or add a variety of different savory or sweet flavorings.
Don’t throw away that whey! It can be used to start fermented veggies, fermented drinks, to soak grains or added to smoothies and popsicles.
I make my own raw milk yogurt and from that I make labneh. I promise there will be a whole post dedicated to the topic very soon!
To make your own labneh take one pint or more of good quality plain whole-milk yogurt and strain it through a tight weave cheese cloth or use an organic cotton produce bag (my favorite method) until the whey stops dripping. This process takes at least 6 hours. I let mine drain overnight.
These are photos from my Clabber Milk post but they illustrate the method used.
Recipe yields 6 1/2-cup servings.
200g (1 1/2 Cups) Fresh Or Frozen Blackberries (9g net carbs)
1/2 Cup Water
3 Fresh Lemon Verbena Leaves (optional)
1 Tablespoon Dried Lavender Flower (optional)
1 Cup Heavy Whipping Cream
1/2 Teaspoon Vanilla
12 (1/8 Teaspoon) Drops Liquid Stevia (OR sweeten with the equivalent of 1 Tablespoon of your favorite sweetener)
1/4 Cup Labneh (4g net carbs)
13g net carbs total or 2.2g net carbs per serving
I use the USDA Food Composition Database for my nutrition information.
In a small saucepan combine the blackberries, water, lemon verbena and lavender. Cook over medium heat stirring occasionally until the sauce has reduced by half.
Strain the reduced berries through a fine mesh strainer into a bowl to remove the seeds and herbs. Make sure to press as much pulp through as possible! Discard the seeds and refrigerate the sauce until chilled.
In a separate bowl (I use my KitchenAid for this step) whip the cream, vanilla and sweetener together. When it is whipped to soft peak stage add the labneh and whip it in until fully combined. Remove the whisk and fold in the chilled blackberry sauce.
Serve the fresh fool immediately or store it in a covered container in the refrigerator.