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This was outstanding! I'm a blueberry lover and in love with "fools" since my first gooseberry fool in England, so this is my recipe. We were both raving, it was so good. For the syrup, I used the maple syrup option, but I didn't sweeten the whipped cream because we don't like it very sweet.<br/>Thanks for leaving us another wonderful recipe which reminds us of you - although I'll never forget you anyway. Rest in peace, dear Pammy.<br/>Made in memory of Pam for her Cookathon, November 2013.
I made these last night and I've never had anything like it. Very light and refreshing. I doubled the sauce to make sure we had enough, and I figured I could use any left-overs to top vanilla ice cream. I made the sauce using the maple syrup option, but it just didn't tasted quite right. So I threw in about a teaspoon of granulated sugar (for a double batch of sauce), and that made it great. We really enjoyed this dessert. Thanks, pammyowl. We miss you. (Made for cook-a-thon)
Blueberry lovers, this is for you! This has fresh blueberries, blueberry whipped cream and blueberry syrup. From this recipe, you can take all sorts of tangents - use the whipped topping of your choice in lieu of whipping cream, make another set of elements using raspberries for color and taste variety, introduce a limoncello, Grand Marnier or Chambord liqueur to the syrup. One comment: after I used 1/2 cup of my blueberry syrup for the whipping cream, I had very little syrup left to decorate, so i would probably make 50% more syrup so someone else would get syrup besides DH. Made for The Wild Bunch of ZWT8 for its visit in Great Britain.