Fool is a classic English dessert made, traditionally, by folding a stewed fruit into a creamy, sweet custard. This modern take adds layers of sweet pumpkin flavor and swaps out much of the cream for higher-protein Greek yogurt. The crunchy chocolate topping is a special finishing touch.
Beat it
It’s the fat in cream that helps trap air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes. Start with a cold bowl and beaters (or a cold balloon whisk, if you’re whipping by hand). Put your bowl (ideally a stainless one) and beaters in the freezer for 15 minutes before whipping. They’ll chill easily and help keep everything cool during the whipping process.
- 3/4 cup pumpkin puree
- 2 Tbsp maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp ginger powder
- 1/4 tsp cardamom
- 1/8 tsp cloves
- 1 tsp vanilla extract
- 1/4 cup heavy whipping cream
- 1 1/2 cups plain 2% Greek yogurt
- 1/2 cup pecan halves
- 1/4 cup cocoa powder
- 2 Tbsp melted coconut oil
- 2 Tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp salt
- To make fool, in bowl, stir together pumpkin, maple syrup, cinnamon, ginger, cardamom, and cloves.
- Place whipping cream in cold metal bowl and whip to soft peaks with electric mixer or handheld metal whisk. Gently fold in yogurt and pumpkin mixture.
- To make crumble, finely chop pecans and place in bowl. Add cocoa powder, coconut oil, maple syrup, cinnamon, and salt and stir until well combined.
- Heat skillet over medium heat. Add pecan mixture and heat, stirring occasionally to break up clumps, until it becomes dry and smells slightly toasted. Be careful not to burn the mixture.
- To serve, place pumpkin fool in 4 serving bowls and top with chocolate nut crumble.
Per serving: 251 calories; 11 g protein; 17 g total fat (11 g sat. fat); 17 g total carbohydrates (11 g sugars, 3 g fiber); 184 mg sodium
