Best 9 Strawberry And Orange Fools Recipes

STRAWBERRY-ORANGE FOOL

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.

STRAWBERRY-ORANGE FOOL

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.

SUNNY'S STRAWBERRY FOOL

Steps:

• In a bowl, toss together the strawberries, orange juice, and sugar. Let rest at room temperature for 30 minutes, tossing a few times while it rests.
• To make the whipped cream: In a large bowl, whisk the heavy cream until soft peaks form. Add the honey, sugar, and vanilla. Continue to whisk until medium stiff peaks form.
• Remove the strawberries from the bowl with a slotted spoon and add to the whipped cream. With a rubber spatula, gently fold the strawberries into the whipped cream. Pour into a serving glass or dish and serve with graham crackers, either crumbled over the top or use them as a scoop.

MIX-AND-MATCH FOOLS

Steps:

• Whipped cream:
• Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3-6 minutes, depending on how many breaks you take.
• Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don't overwhip it.
• Berries and assembly:
• Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes.
• Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses.
• Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.

RHUBARB FOOL WITH STRAWBERRIES

Steps:

• In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.

GLUTEN-FREE STRAWBERRY ORANGE FOOL

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.

STRAWBERRY AND ORANGE FOOL

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 form 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.
• Cover and chill.
• This can be made 4 hours ahead.
• Garnish fools with additional halved strawberries and serve.

STRAWBERRY AND ORANGE FOOLS

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.

STRAWBERRIES AND ORANGES IN SYRUP

Steps:

• Bring water and sugar to a boil and cook until clear and sugar is dissolved (2-3 minutes). Let syrup cool briefly and add basil. Set aside to steep and cool.
• Wash strawberries, removing and discarding caps and then cut into quarters (or sixths if you have huge berries).
• Cut away the orange peel from the oranges, and then cut oranges into sections.
• Put the strawberries and orange pieces (and orange juice) in a bowl. Toss. Pour syrup over fruit. Refrigerate at least 30 minutes.