Gluten Free Low Fat Strawberry Rhubarb Fool
Did you know that the tradition of playing practical jokes on people on April 1st dates back centuries? And April Fool’s Day customs take place all over the world?
The human race can’t seem to agree on politics or religion but it seems what we have in common is the desire to play harmless pranks on one another. As long as the pranks are lighthearted (and funny!) I am on board. I love a good joke, even when it is played on me.
In celebration of April Fool’s Day, I offer an appropriately titled recipe – Gluten Free Low Fat Strawberry Rhubarb Fool. A Fool is a dessert of British origin that is made by folding stewed fruit into sweet custard or whipped cream. This recipe fools people by using non-fat Greek yogurt mixed with honey instead of the usually fat-filled whipped cream or custard. A lighter fool, if you will.
Recipe Notes: I used non-fat Greek yogurt but you could also use 2 percent if you like a little fat. For that matter, you could use full fat if you like a lot of fat. For dairy free, simply use one of the Greek style non-dairy yogurt alternatives. And if you are vegan, use Wholesome! organic agave in place of the Wholesome! organic honey.
- ¾ pound fresh or 2 ½ cups frozen and thawed rhubarb chunks
- 6 tablespoons Wholesome! organic honey plus more for drizzling if desired
- 1 pint strawberries hulled and sliced
- 3 cups non-fat plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 2 tablespoons chopped pistachios
- 6 mint sprigs for garnish
Combine the rhubarb with 4 tablespoons honey in a medium saucepan and cook over medium heat until tender, about 10 minutes. Remove the pan from the heat, stir in the strawberries and let cool. Transfer to a bowl and refrigerate until cold, about 1 hour.
Whisk together the yogurt with 2 tablespoons honey and the vanilla. Reserve about ¼ cup of the strawberry rhubarb mixture for garnishing and swirl the rest into the yogurt, making sure not to over mix – you want it to look streaky.
Spoon into wine glasses, dessert bowls, or small Mason jars. Dollop on the reserved strawberry rhubarb mixture, drizzle with a little honey, top with pistachios, and garnish with a mint sprig.
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