Don’t ‘Fool’ Around, Make This Dessert

Try a “fool” for April - no, not the dupe of a practical joke on April 1, but rather the pleasure of a creamy fruit dessert.

Early April brings spring fever and an appetite for fresh seasonal fruits and vegetables. There’s just one problem: While prices are generally at their peak, quality varies from day to day.

Sometimes you find fresh, succulent, full-flavored produce. At other times the selection is limited to an array of sorry, immature and wilted specimens.

Making a fool for dessert offers one solution. Old English and early American cookbooks include recipes for various types of fools, consisting of stewed fruits mixed with whipped cream.

These were originally called “trifles” in England (unlike the custard and cake versions we know by that title today). Along the way, trifle got translated to “silly person” - or fool - and that’s how the recipe got its name.

A 1990s fool might start with fresh fruit or berry puree, or a frozen or canned product. It can be rich with the traditional whipped cream or made creamy with nonfat yogurt, a whipped gelatin mixture or reducedfat whipped topping.

When the market cooperates, go fresh. When it fails to provide top quality, frozen or canned fruits produce a full-flavored fool.

Served alone, or with angel food cake or lady fingers, or topped with crumbled macaroons, fool is a rich and elegant dessert to enjoy on April Fool’s Day or anytime … and that’s no joke!

Fresh Berry Fool

1 cup pureed strawberries or raspberries (pressed through a sieve to remove seeds)

Powdered sugar

3 tablespoons kirsch, port or Madeira wine, optional

1 cup whipped whipping cream

Sweeten berry puree, to taste, with powdered sugar and kirsch (if desired). Let stand 10 minutes. Meanwhile whip cream and sweeten to taste with additional powdered sugar. Combine puree and whipped cream; chill well.

Yield: 4 servings.

Strawberries ‘N Cream Fool

Recipe from the Knox Test Kitchens.

1 envelope unflavored gelatin

1/4 cup cold water

10-ounce package frozen strawberries (or raspberries, peaches, etc.), in light syrup, thawed

1/4 cup frozen orange juice concentrate, partially thawed and undiluted

1/4 cup sugar

1 teaspoon finely chopped crystallized ginger, optional

8-ounce frozen whipped topping, thawed

In medium saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes.

In blender or food processor, process strawberries, orange juice concentrate, sugar and ginger. While processing, through feed cap, gradually add gelatin mixture and process until well blended.

In large bowl, blend 1 cup strawberry mixture with whipped topping. Turn into serving bowl. Gently fold in remaining strawberry mixture, just until marbled; chill until set, about 2 hours.

Serve, if desired, with angel food or pound cake.

Yield: 8 servings; 163 calories per serving.

Gooseberry Fool

16-ounce can gooseberries, blueberries or blackberries

1/4 cup sugar

1 tablespoon cornstarch

1 cup heavy cream or 2 cups low-fat whipped substitute

Food coloring, optional

Force berries and berry syrup through a sieve to make puree and remove seeds.

Combine sugar and cornstarch in a 1-quart saucepan or microwave-safe container. Gradually stir in puree. On stove, bring to boiling over medium-high heat, stirring frequently. Reduce heat and simmer, uncovered, 1 minute. (With a microwave, bring mixture to boiling on HIGH power, stirring every minute. Continue cooking 1 minute.) Brighten gooseberry color with a few drops green and yellow food color, if desired. Cover and chill at least 3 hours.

Just before serving, beat cream until stiff peaks form. Fold in chilled berry mixture just until mixture is marbled. Serve immediately.

Yields: 3 cups.

Cooked Fruit Fool

1 cup sweetened whipped cream or lowfat substitute

1 cup rhubarb, berry, apricot, currant or other fruit puree

1 1/2 teaspoons grated lemon rind or teaspoon almond extract

Sliced almonds, crumbled macaroons, optional garnish

Ladyfingers, sponge cake or angel food cake, optional accompaniment

Fold whipped cream, fruit puree and lemon rind together until marbled. Place in serving bowl and chill thoroughly. Just before serving, garnish as desired.

Yield: 4 servings.

ILLUSTRATION: Photo

MEMO: Looking for a recipe? Have a food question? Laura Carnie, a certified home economist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

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