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Playing Geoffrey Zakarian’s Mixed Berry and Greek Yogurt 'Fool'


  • 3 cups mixed berries (blackberries, raspberries, blueberries), plus some for garnish
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 cup whipping cream
  • 1/2 cup Greek yogurt
  • 1/2 cup toasted coconut


Serves: 3


Combine the sugar and berries in a small saucepan. Bring to a simmer and cook until syrupy and thick, about 10 minutes. Remove from heat and stir in the lemon juice. Cool completely.
Place the cream in a stand mixer and whip to soft peaks. Fold in the yogurt.

Divide the cream between three rocks glasses, placing a small amount at the bottom. Spoon the berry mixture on top, followed by a touch more cream. Finish with the fresh berries and toasted coconut.


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