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Products / Kroger

Blueberry cucumber yogurt fool

A fool is the fastest dessert: fold whipped cream into yogurt with fruit. This one leans into the cucumber and blueberry swirl already in your jar, needing only cream and a light hand to turn a breakfast yogurt into something to eat after dinner.

Serves 2. 8 minutes, 8 at the stove.

About 250 calories a serving, 6 g protein, 4 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1/2 cup [120 ml] heavy cream

From your shelf

  • 1 jar (about 5.3 oz) greek nonfat yogurt, blueberry cucumber

Staples

  • pinch salt

  1. Pour 1/2 cup heavy cream into a cold bowl and whip until soft peaks form, about 3 minutes, then add a pinch of salt and whip once more until stiff peaks hold.
  2. Spoon the blueberry cucumber yogurt into two serving bowls or glasses, dividing it evenly.
  3. Fold the whipped cream gently into each portion with a rubber spatula, stirring just enough to make a marbled, streaky mixture. Serve cold.

Note Swap any flavored nonfat yogurt for the blueberry cucumber. Leftovers keep refrigerated for one day but the whipped cream will begin to weep; make the fool just before serving. Serve with shortbread, butter cookies, or spice cake.

On the label

YOGURT: CULTURED ULTRAFILTERED NONFAT MILK, CHICORY ROOT EXTRACT (INULIN), SUGAR, CULTURED SKIM MILK, NATURAL FLAVOR, VITAMIN A PALMITATE, VITAMIN D3, AND ACTIVE CULTURES WITH L. ACIDOPHILUS AND B. BIFIDUM. FRUIT AND VEGETABLE: WATER, SUGAR, BLUEBERRIES, CUCUMBER, CORN STARCH, PECTIN, LEMON JUICE CONCENTRATE, NATURAL FLAVOR, CALCIUM LACTATE.

Kroger, yogurt, serving 150 g, package 5.3 oz/150 g. Ingredients as printed on the label.

More from Kroger

Other greek yogurt

Cooks as greek yogurt, cucumber, berries. Half of it left? Use up the greek yogurt.

Had this in a photo? Cook with it Photograph your shelf