Lemon Fool with Fresh Berries

• 2 tbsp (25 mL) cornstarch
• 1/2 cup (125 mL) cold water
• 2/3 cup (150 mL) granulated sugar
• 1 tbsp (15 mL) finely grated lemon zest
• 1/3 cup (75 mL) freshly squeezed lemon juice
• 2 egg yolks
• 1 cup (250 mL) plain low-fat yogurt
• 1/2 cup (125 mL) whipping (35%) cream
• 4 cups (1 L) fresh berries, such as sliced strawberries, raspberries or blueberries
• Additional berries, fresh mint sprigs and grated lemon zest

1. In a small saucepan, combine cornstarch with water; whisk until smooth.
2. Add sugar, lemon zest, juice and egg yolks; cook over medium heat, whisking constantly, until mixture comes to a full boil; cook for 15 seconds.
3. Remove from heat and pour into a large bowl.
4. Let cool slightly.
5. Cover surface with plastic wrap; refrigerate for 2 hours or until chilled.
6. (Recipe can be prepared to this point up to 1 day ahead.)
7. Whisk lemon mixture until smooth.
8. Whisk in yogurt.
9. In bowl, using electric mixer, beat cream until stiff peaks form.
10. Gently fold into lemon-yogurt mixture.
11. Arrange half the berries in six parfait or large wine glasses.
12. Top with half the lemon fool; layer with remaining berries and lemon fool.
13. (Recipe can be prepared to this point and refrigerated for up to 4 hours.)
14. To serve, garnish with whole berries, mint sprigs and grated lemon zest.

cornstarch, cold water, sugar, lemon zest, freshly squeezed lemon juice, egg yolks, yogurt, whipping, fresh berries, lemon zest

Taken from www.cookstr.com/recipes/lemon-fool-with-fresh-berries (may not work)