A fool is the British answer to a tired weeknight: fruit folded into something creamy, served cold. This one swaps cream for sweetened yogurt on the shelf, so the work is mostly opening jars and letting the berries do the talking.

Serves 2. 10 minutes, 10 at the stove.

About 110 calories a serving, 3 g protein, 23 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Hull and halve 6 oz of the berries, then toss them in a bowl with 1 tablespoon sugar and the zest and juice of half a lemon; let sit for a minute so they soften slightly and release their juice.
2. Spoon half of the yogurt from the container into two bowls or glasses.
3. Fold the sugared berries and their juice gently into the yogurt with a few broad strokes, leaving the mixture streaked and marbled; do not overmix.
4. Top each portion with the remaining fresh berries and serve at once, cold, or chill for up to an hour.

Note Swap the berries for diced stone fruit or stewed rhubarb. Leftovers keep, covered, for one day, though the berries soften further. Serve with shortbread or thin almond cookies on the side, or top with granola for texture.