Easy Blackberry Fool with Crumbled Shortbread

A classic British dessert featuring blackberries, whipped cream, yogurt, and crumbled shortbread for a delightful sweet and tart finish.

Prep Time

15 minutes

Total Time

30 minutes

Calories

355 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.61/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Dessert•Bread

Cuisine:

British•Mediterranean

Cooking Style:

Quick & Easy•Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

1pintFresh Blackberries(plus extra for garnish)

£3.50

2tablespoonsCaster Sugar(or granulated sugar)

£0.10

1cupHeavy Cream(cold)

£1.20

0.5cupGreek Yogurt(plain, full-fat or low-fat)

£0.60

4Shortbread Cookies(store-bought or homemade)

£1.00

1teaspoonLemon Juice(freshly squeezed)

£0.05

Total Cost

£6.45

£1.61 per serving

Instructions

1.
Preheat your oven to 350°F (175°C). Place the shortbread cookies onto a baking sheet and bake for approximately 10-15 minutes until lightly golden brown and slightly toasted. Be careful not to burn them. Remove from oven and let cool completely.
2.
While the shortbread cools, prepare the blackberries. Place half of the blackberries in a saucepan with the sugar and lemon juice. Cook over medium heat for 5-7 minutes, until the blackberries have softened and released their juices. Use a fork to lightly crush them.
3.
Remove from heat and let the blackberry mixture cool slightly. Then, press it through a fine-mesh sieve to remove the seeds (optional, but recommended for a smoother texture).
4.
In a large bowl, whip the heavy cream until soft peaks form. Gently fold in the Greek yogurt and the cooled blackberry puree.
5.
Lightly crush the cooled shortbread cookies into coarse crumbs. Reserve some for topping.
6.
To assemble the fools, layer the blackberry cream mixture and the crumbled shortbread in serving glasses or bowls. Start with a layer of blackberry cream, then sprinkle with shortbread crumbs, and repeat. Top with extra fresh blackberries and more shortbread crumbs for garnish.
7.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

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My Notes

Nutrition Information

Nutrition per serving (145g)

355 kcal / 1485 kJ

Carbs

28g

11% of RDA

Fat

26.5g

38% of RDA

Protein

4.5g

9% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

18 g

20% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For a richer flavor, use full-fat Greek yogurt and high-quality shortbread cookies.

If you don't have fresh blackberries, you can use frozen blackberries (thawed and drained) or other berries like raspberries or mixed berries.

The blackberry puree can be made ahead of time and stored in the refrigerator for up to 2 days.

Adjust the amount of sugar to your liking, depending on the sweetness of the blackberries.

For a vegan option, use plant-based whipped cream and yogurt, and ensure the shortbread is vegan.

Cooking Equipment

Bowl

Electric Mixer

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Brussels Sprouts and Leeks with Lemon-Garlic Dressing

A simple and flavorful side dish featuring roasted Brussels sprouts and leeks, tossed in a bright lemon-garlic dressing. Perfect for a weeknight meal or a holiday gathering.

45 minutes

4 servings