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Simple Summery Blackberry Fool

Andria
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Blackberry Fool

Blackberry Fool is a simple and summery dessert that doesn't take much effort to put together and is sure to be your family's new favorite. 

Summer is here, but the world doesn’t feel light and breezy. I hesitate to write about fun summer recipes to feed our families as school lets out and we gather for the long Memorial Day weekend, because my heart is with the families in Uvalde whose thoughts are running so far from pool parties. 

And I struggle with what to say: Why can’t we come to an agreement that protects our children – the ones in schools and the ones who are terribly troubled and have too easy access to weapons that will ruin not only their own lives but those of countless others? We need to protect adults too. All of us. But this column is not a space for debate. 

What I can do with this column is give you something simple and summery to make. Something that requires no cooking, but will make your family happy, and will give you, even as you make something homemade, a few extra minutes with your people. A little time to give them an extra hug and keep them extra close, even if it’s only for today.

Simple Summery Blackberry Fool

12 ounces blackberries
1 tablespoon plus ¼ cup sugar, divided
1 lemon, zest and juice
1 cup heavy cream
½ cup Greek yogurt
Store-bought shortbread cookies

Place the berries in a glass bowl. Sprinkle 1 tablespoon of the sugar, lemon juice, and zest over, toss gently, and let them sit at room temperature for 15 minutes. Remove a few berries from the bowl and set aside for garnish. Using the back of a fork, mash the rest of the berries a little bit, so that you have a kind of chunky syrup. Let that sit for another 15 minutes.

Beat the cream and ¼ cup sugar for about 2 minutes, until stiff peaks form. Fold in the yogurt. Pour the crushed berries and juices into the bowl with the cream and fold just once or twice, so that streaks of cream and berries remain. 

Spoon into bowls, garnish with the reserved whole berries, and serve with shortbread cookies.

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