Gluten Free Strawberry Orange Fool Recipes

Steps:

• In medium bowl, combine sour cream, powdered sugar, orange peel and liqueur; blend well. Fold in whipped topping.
• For each serving, use 1/3 cup orange cream and 3/4 cup strawberries. In each dessert dish, layer 2 tablespoons cream, half of berries, 2 tablespoons cream, remaining half of berries and remaining cream. Refrigerate until serving time. If desired, serve garnished with additional sliced berries. Store in refrigerator.

Steps:

• In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
• Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.

Steps:

• Blend 2 cups of the strawberries, and 1/2 cup of the sugar in a blender or food processor until smooth. Transfer to medium saucepan and cook over medium heat until bubbling and just thickened. Set aside to cool, then refrigerate and chill for about 1 hour. Stir in remaining 1 cup strawberries.
• In a medium clean, cold bowl, beat cream with the remaining 2 tablespoons of the sugar and liqueur until stiff peaks form. Fold the whipped cream into strawberry mixture. Chill fool until beginning to set, about 30 minutes.

Steps:

• Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.
• Beat cream in large bowl to stiff peaks. Gently fold in yogurt, sugar, orange juice and peel. Fold in Cointreau, if desired. Gently fold in strawberries. Divide among 4 wineglasses or coupes. (Can be made 4 hours ahead. Cover; chill.)
• Garnish fools with additional halved strawberries and serve.

Steps:

• 1 To make the compote, preheat the oven to 350°F.
• 2 Place the fruit in a large saucepan and sprinkle with the sugar. Add enough water to just cover and bring the mixture to a boil, letting, allowing the sugar to dissolve. Let the mixture simmer for 10-15 minutes, until the fruit has completely softened.
• 3 Add the syrup, if using (elderflower works very well with gooseberries, and ginger is great with rhubarb). Check the compote for sweetness and add more sugar if you desire. Allow the compote to cool, then chill in the refrigerator for 30 minutes.
• 4 Whisk the cream and confectioners' sugar together until soft peaks form (it should not be too thick), then fold in the compote. Divide the fool among 6 decorative glasses and serve.