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1. Put the sweet potatoes into a stockpot with enough water to cover.
Bring to a boil over medium-high heat and cook until very tender.
Drain and return the sweet potatoes to the pot.
2. Blend the potatoes on Low, using a gentle up-and-down motion.
Add the remaining ingredients and blend on High until ingredients
are incorporated and mixture is smooth.
3. Taste and adjust seasoning as desired; serve warm.
Nutritional information per serving (about ½ cup):
Calories 117 (1% from fat) • carb. 27g • pro. 2g • fat 0g • sat. fat 0g
chol. 0mg • sod. 303mg • calc. 80mg • fiber 4g
Berry Fool
A traditional British dessert, fool is great any time of the year, but is a
real treat when summer berries are at their peak.
Makes about 4 cups
2 cups mixed berries (strawberries, raspberries, blueberries)
1 tablespoon granulated sugar
2 cups heavy cream, chilled
2 tablespoons confectioners’ sugar
½ teaspoon pure vanilla extract
1. Put the berries and granulated sugar into the mixing cup.
2. Blend on High until almost fully puréed; reserve.
3. Put the remaining ingredients into a medium to large mixing bowl.
Blend on Low until cream is just starting to thicken and then switch
to High to finish (cream should be a medium-stiff consistency).
4. With a large spatula, gently fold in the berry mixture – streaky is OK.
5. Serve immediately for the best texture (fool will only stay in good
form for about 1 hour maximum).
Nutritional information per serving (½ cup):
Calories 185 (85% from fat) • carb. 6g • pro. 0g • fat 16g • sat. fat 11g
chol. 64mg • sod. 0mg • calc. 4mg • fiber 1g
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