I’m not much of a prankster.

In fact, while I don’t like pranking, I like being pranked even less.

And fortunately for my friends and family, they all know this.

But last year I decided to be a hip, fun, cool mom to my 3-year old boy.  I made some silly April Fool’s Day food and drinks for dinner that evening–starting with “fruit punch” (red jello in a juice glass with a straw inserted–like this).

It didn’t go over well.

Doodle cried when he couldn’t get the “punch” through the straw.

Clearly, he takes after his mama.

Anyway, this year I decided I’d skip the event altogether, just to be on the safe side–and then I found a recipe for a traditional English Fool, which I didn’t even realize was a thing.

I don’t know, maybe I shouldn’t be penning a food blog.

But I am, so deal.  And also?  Make this–it’s basically pureéd fruit, whipped cream, and sugar.   It’s pretty darn good, even though it looks a bit drab in the photos.  Eating I can do–photography, not so much.

April Fool’s {a real one}
 
Ingredients
  • one small container (6 ounces) fresh blackberries
  • ½ cup plus 2 tablespoons sugar
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons light corn syrup
  • 1 to 2 small peaches
  • 1½ cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 container (17 ounces) plain Greek yogurt
  • extra fruit for garnishing, if desired
Method
  1. Wash and finely chop your blackberries. Place in a small bowl and stir in a tablespoon of sugar. Let stand for 15 minutes to draw out the juices.
  2. Meanwhile, pour 2 tablespoons cold water into a small bowl and sprinkle the gelatin over the water and let stand for 5 minutes.
  3. Strain the berries over a small bowl, reserving the juice. Microwave the gelatin for 20 seconds or until melted. Stir the gelatin and 1 tablespoon corn syrup into the berry juice. Fold in the berries and refrigerate for 30 minutes.
  4. Peel the peaches and puree in a food processor with a tablespoon of sugar and remaining corn syrup. Refrigerate for 30 minutes.
  5. Using an electric mixer with the whisk attachment, whip the cream and ½ cup sugar until stiff. Stir the vanilla into the yogurt, then gently fold into the whipped cream.
  6. Dollop the blackberry an peach mixtures on top of the whipped cream mixture.
  7. Spoon the fool into parfait glasses and refrigerate for half an hour. Garnish with extra fruit, if desired.
Notes
From EveryDay with Rachel Ray, April 2012

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!