Lemon Wild Blueberry Fool

Recipe by Christine Burns Rudalevige originally posted in the Portland Press Herald

Serves 4

Ingredients:

• 1 cup frozen Wyman's Wild Blueberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1/2 cup lemon curd
• 1 cup blueberry Greek yogurt
• 1/2 teaspoon lemon zest
• 2 cups freshly whipped cream

Directions:

1. Combine the blueberries, sugar and lemon juice in a small saucepan. Place the pan over medium heat. The berries will thaw and release their juices. Stir to make sure the sugar melts.
2. Simmer until the mixture thickens slightly, 3-4 minutes. Whisk this mixture with the lemon curd. Let the sauce cool to room temperature and then chill it in the refrigerator for at least an hour.
3. To assemble the fools, fold the blueberry yogurt and lemon zest into the whipped cream. Divide the mixture equally among 4 single-serving vessels. These will sit nicely in the fridge for 3-4 hours.
4. To serve, pour 2-3 tablespoons of the chilled blueberry lemon sauce over each fool.