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Nutrition Facts

Instructions

• STEP 1

  Place a medium bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)

• STEP 2

  Meanwhile, wash, dry, and trim strawberries. Medium dice ⅓ of the berries and place in small bowl or container; cover with plastic wrap or a lid and refrigerate until ready to serve. Transfer remaining berries to a blender.

  • ½ (16 oz) pkg strawberries

• STEP 3

  Wash, dry, and juice orange into the blender.

  • ½ orange

• STEP 4

  Add sugar and vanilla; blend on high speed for several minutes until smooth.

  • ¼ cup granulated sugar
  • ½ tsp vanilla extract

• STEP 5

  Pour the strawberry pureé into a small bowl, add chia seeds, and whisk to combine. Let the mixture rest, whisking occasionally, until seeds start to swell, about 15 minutes.

  • 2 tbsp chia seeds

• STEP 6

  Once the seeds are slightly swollen, remove bowl from the freezer. Pour cold cream into the bowl.

  • 4 fl oz (½ cup) heavy cream

• STEP 7

  Use a whisk to beat the cream vigorously, until medium-soft peaks form, about 2 minutes. (For medium-soft peaks, when you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)

• STEP 8

  Whisk the strawberry mixture once more to separate any seeds that are clumped together. Transfer half the mixture to the bowl with the whipped cream. Using a silicone spatula, gently fold the two together until almost combined. Add remaining mixture and continue to fold until just combined.

• STEP 9

  Divide the strawberry fool between small bowls, cups, or jars. Cover with plastic wrap or lids and refrigerate until set, about 2 hours (or overnight).

• STEP 10

  To serve, garnish strawberry fool with reserved berries and enjoy!