BLUEBERRY FOOL

Here’s a better-for-you take on the classic English dessert, traditionally made with a custard or an all-whipped cream base, that takes advantage of the thick, creaminess of Greek yogurt, folding it with some whipped cream to yield a happy balance of richness and healthfulness.

Make ahead: The fool needs to be refrigerated for at least 1 hour, and up to 4 hours in advance. it may separate a bit with the longer storage, and will need to be re-stirred.

From nutritionist and cookbook author Ellie Krieger.

1 pint (2 cups) fresh blueberries, stemmed and rinsed

1/4 cup honey

1 teaspoon finely grated

lemon zest

1 cup nonfat plain Greek

yogurt

⅔ cup well-chilled heavy

cream

Puree 1 ½ cups of the blueberries in a mini food processor or in a blender. Pour the puree through a fine-mesh strainer into a medium bowl, pushing it through with a flexible spatula and scraping it into the bowl as it accumulates on the underside of the strainer. Discard the remaining solids.

Stir the honey and lemon zest into the strained puree, then stir in the yogurt until well incorporated.

Chill a mixing bowl. Pour in the heavy cream; beat (by hand or with an electric mixer) to form soft peaks.

Gently fold the whipped cream into the blueberry mixture, then cover and refrigerate for at least 1 hour and up to 4 hours.

To serve, spoon the mixture into stemmed glasses and top with the remaining blueberries. Makes 6 servings (about 2 cups).

Per serving: 180 calories, 5 g protein, 21 g carbohydrates, 10 g fat, 6 g saturated fat, 35 mg cholesterol, 25 mg sodium, 1 g dietary fiber, 19 g sugar