Blueberry Fools

• 2 cups blueberries
• 1/4 cup plus 1 tablespoon sugar
• Pinch of salt
• 1/2 teaspoon grated lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 1 1/3 cups heavy cream
• 1/2 teaspoon vanilla extract
• Shortbread or wafer cookies, for serving

1. Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling.
2. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes.
3. Stir in the lemon zest and juice; remove from the heat.
4. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
5. Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form.
6. Beat in the vanilla and the remaining 1 tablespoon sugar.
7. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream.
8. Divide among glasses and top with the remaining blueberry sauce.
9. Serve with cookies.
10. Photograph by Con Poulos

blueberries, sugar, salt, lemon zest, lemon juice, heavy cream, vanilla, shortbread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/blueberry-fools-recipe.html (may not work)