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Posted on Fri, Mar 30, 2012 : 3:07 p.m.

April Fool is a light, refreshing dessert - no foolin'

By Peggy Lampman


Blueberry Fool

Peggy Lampman | Contributor


The new dinnerFeed web site is a lean, 
mean fighting machine!

I'm celebrating the latest medical findings I just read in an academic journal; when heavy cream and sugar are combined with fresh fruit, they create a combustion in our systems negating all caloric intake.

Early April Fools! (Did I get you?)

Even if I got 'cha, you're no fool. A "fool" is simply a dessert made with fresh fruit and whipped cream — it's simple, light, refreshing — how could it fail to please? I'm a fool for this dessert April 1, every year.

BTW: Easter is creeping up on us; it's next Sunday, in fact. Click here for some savory Easter recipes.

Yield: 2-4 servings

4 cups blueberries
6 tablespoons brown sugar
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
2 tablespoons confectioner's sugar plus extra for dusting
2 teaspoons vanilla extract
Fresh mint sprigs, optional garnish


1. In a small, nonreactive saucepan, combine blueberries, lemon juice, sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 8 minutes. Remove from heat, and transfer to a small bowl; you should have about 1/2-3/4 cup. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold or refrigerate until well-chilled.
2. In a separate bowl, combine cream, confectioner's sugar and vanilla. Beat until stiff peaks form; fold in 1/2 cup of the blueberry sauce. Divide blueberry whipped cream four dessert dishes, and spoon remaining sauce over tops. Dust with confectioner's sugar and garnish with mint sprigs, if using.



Fri, Mar 30, 2012 : 10 p.m.

Ha, you fooled me! I wish it were true. The dessert looks delicious!