This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Geoffrey Zakarian’s Mixed Berry and Greek Yogurt 'Fool'

Geoffrey Zakarian's take on a "fool" (an English dessert) is a great way to use up dried out or left over cake—just layer with berries, whipped cream + Greek yogurt.


Peanut-Butter-and-Jelly Overnight Oats

Berries and Cream Parfait

Peach Pudding Cups


  • A few cups of leftover yellow or vanilla cake, roughly cubed
  • 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. Layer with cake, fresh berries, berry compote and more cream. Finish with toasted coconut.