Popular
Latest From the Show
Geoffrey Zakarian’s Mixed Berry and Greek Yogurt 'Fool'
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Geoffrey Zakarian's take on a "fool" (an English dessert) is a great way to use up dried out or left over cake—just layer with berries, whipped cream + Greek yogurt.
MORE TO MAKE:
Peanut-Butter-and-Jelly Overnight Oats
Berries and Cream Parfait
Peach Pudding Cups
Ingredients
- A few cups of leftover yellow or vanilla cake, roughly cubed
- 3 cups mixed berries (blackberries, raspberries, blueberries), plus some for garnish
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 cup whipping cream
- 1/2 cup Greek yogurt
- 1/2 cup toasted coconut
Yield
Serves: 3
Preparation
Combine the sugar and berries in a small saucepan. Bring to a simmer and cook until syrupy and thick, about 10 minutes. Remove from heat and stir in the lemon juice. Cool completely.
Place the cream in a stand mixer and whip to soft peaks. Fold in the yogurt.
Divide the cream between three rocks glasses, placing a small amount at the bottom. Layer with cake, fresh berries, berry compote and more cream. Finish with toasted coconut.