Strawberry yogurt fool with shortbread
A British fool is yogurt rippled with fruit into a fool's gold of cream and tang. This shelf's strawberry yogurt needs only shortbread to turn into a proper dessert, which doubles tonight as dinner when you're short on time and energy.
About 980 calories a serving, 40 g protein, 84 g carbohydrate, 54 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 large eggs
From your shelf
- 24 oz strawberry zero sugar nonfat greek yogurt, strawberry (Chobani)
Staples
- 6 tablespoons [85g] butter
- pinch salt
- 1 cup [125g] flour
- 3 tablespoons sugar
- Heat your oven to 375°F [190°C]. Mix 6 tablespoons softened butter, 3 tablespoons sugar, and a pinch of salt until creamed, then beat in 1 egg yolk and stir in 1 cup flour until the dough barely comes together. Press into a quarter-inch thickness on a parchment-lined sheet.
- Bake for 12 to 15 minutes until set and pale gold at the edges. While it bakes, divide the 24 oz yogurt between two bowls, stirring gently to release its whey.
- Break the shortbread into bite-sized shards and fold half of them into each bowl of yogurt, then set the remaining shards on top to crown each fool. Serve at once.
Note Swap the yogurt with any low-sugar or full-fat variety; this fool also works with ricotta thinned with milk. Leftover shortbread keeps in an airtight tin for three days. Serve with tea or coffee, or breakfast the next morning with the last of the yogurt and shortbread crumbled over.
On the label
ULTRA-FILTERED NONFAT MILK**, WATER, SKIM MILK+, ALLULOSE+, CONTAINS 2% OR LESS OF: NATURAL FLAVORS, TAPIOCA FLOUR, CITRUS FIBER, VEGETABLE JUICE CONCENTRATE (FOR COLOR)+, GUAR GUM, SEA SALT, STEVIA LEAF EXTRACT (REB M), MONK FRUIT EXTRACT, CITRIC ACID, CULTURES.
Chobani, yogurt, serving 150 GRM, package 21.2 oz/601 g. Ingredients as printed on the label.
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Cooks as greek yogurt, berries, sugar. Half of it left? Use up the greek yogurt.