• 2 Packages (6 ounces each) Driscoll's Blackberries
  • 4-5 Tbsp. maple syrup, divided
  • 1/8 Tsp. salt
  • 1-2 Tbsp. bourbon
  • 5-10 leaves fresh mint
  • 1 Cup heavy cream
  • 1/4 Cup plain whole milk yogurt
  • Lemon wafer cookies, cushed (optional)
  1. RESERVE 4 blackberries for garnish.
  2. PLACE remaining blackberries into a small saucepan.
  3. ADD 2 tablespoons maple syrup.
  4. ADD salt.
  5. COOK blackberry mixture over medium-high heat until it begins to simmer.
  6. COOK for 10 additional minutes while MASHING berries occasionally until mixture is slightly thickened.
  7. PRESS blackberry mixture through a fine mesh strainer if you prefer no seeds.
  8. STIR in 1-2 tablespoons of bourbon as desired.
  9. SET aside blackberry mixture to cool completely.
  10. WHIP heavy cream in the bowl of an electric mixer until soft peaks form.
  11. ADD yogurt.
  12. ADD 2 tablespoons maple syrup.
  13. WHIP cream mixture again until stiff peaks form.
  14. CHOP mint into fine pieces.
  15. ADD mint to cream mixture.
  16. WHIP again just until mint is incorporated. Do not over mix.
  17. TASTE cream mixture and ADD more maple syrup as desired.
  18. SPOON 1-2 tablespoons of blackberry mixture into each of 4 small tumblers, jars, or wine glasses.
  19. SPOON 1-2 tablespoons of cream mixture over blackberry mixture.
  20. REPEAT with remaining cream mixture and blackberry mixture.
  21. TOP each fool with one reserved blackberry.
  22. STORE in refrigerator until serving.
  23. GARNISH with crushed lemon wafer cookies (if using) just before serving.
Pro Tip
  1. For a non-alcoholic Blackberry Fool, we recommend switching out the bourbon for 1 tbsp. pure vanilla extract. 
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g