Light and bright, this lemon fool recipe is great for the spring and summer months for either a sweet ending to a light lunch or a beautiful finish to an elegant dinner. The longer you strain your soy yogurt, the richer your fool will be. I usally choose to strain mine for the full 2 hours and sometimes even longer, but if you're in a hurry, you can choose to use the soy yogurt as is, though your fool will be a little less rich. (If you choose to use un-strained soy yogurt, reduce the total amount by 1/2 cup.)
Serves 4 to 6
Prep Time: 10 minutes
Ingredients:
- 3 cups plain unsweetened soy yogurt
- 1 1/3 cups powdered sugar, divided
- 6 T. fresh lemon juice
- 4 egg whites
- Pinch of cream of tartar
- Fresh lemon zest, for garnishing
Preparation:
1. Place the soy yogurt in a coffee mug or other small-mouthed container. Secure 2 layers of cheesecloth over the top of the container, either by placing a rubber band or kitchen twine around the mouth of the mug, and invert the container onto a fine-sieve or colander set over a bowl. Allow the soy yogurt to drain for 2 hours in the refrigerator.
2. Transfer the drained soy yogurt to a blender along with 1 cup of the powdered sugar and the lemon juice. Blend until well combined.
3. In a large mixing bowl using an electric hand mixer at a medium speed setting, whip the egg whites with the cream of tartar until they hold stiff peaks, about 3-4 minutes. Add the remaining 1/3 cup powdered sugar and beat for 2 minutes more, or until the whites are glossy. In 4 additions, gently fold in the soy yogurt mixture with a large, flat spatula, pouring the mixture down the side of the bowl so as not to deflate the whites. Once the mixture is incorporated, portion the fool into individual glasses and chill in the refrigerator for 2 hours before serving. Serve with fresh lemon zest if desired.
