Lemon Fool with Fresh Berries

Ingredients

• 2 tbsp (25 mL) cornstarch
• 1/2 cup (125 mL) cold water
• 2/3 cup (150 mL) granulated sugar
• 1 tbsp (15 mL) finely grated lemon zest
• 1/3 cup (75 mL) freshly squeezed lemon juice
• 2 egg yolks
• 1 cup (250 mL) plain low-fat yogurt
• 1/2 cup (125 mL) whipping (35%) cream
• 4 cups (1 L) fresh berries
• such as sliced strawberries
• raspberries or blueberries
• Additional berries
• fresh mint sprigs and grated lemon zest

Instructions

1. In a small saucepan, combine cornstarch with water; whisk until smooth.
2. Add sugar, lemon zest, juice and egg yolks; cook over medium heat, whisking constantly, until mixture comes to a full boil; cook for 15 seconds.
3. Remove from heat and pour into a large bowl.
4. Let cool slightly.
5. Cover surface with plastic wrap; refrigerate for 2 hours or until chilled.
6. (Recipe can be prepared to this point up to 1 day ahead.)
7. Whisk lemon mixture until smooth.
8. Whisk in yogurt.
9. In bowl, using electric mixer, beat cream until stiff peaks form.
10. Gently fold into lemon-yogurt mixture.
11. Arrange half the berries in six parfait or large wine glasses.
12. Top with half the lemon fool; layer with remaining berries and lemon fool.
13. (Recipe can be prepared to this point and refrigerated for up to 4 hours.)
14. To serve, garnish with whole berries, mint sprigs and grated lemon zest.