Champagne and Blueberry Fool
1 Cup (250mL) frozen wild blueberries
¼ Cup (50 mL) Champagne or sparkling wine (may use an off-dry or sweet dessert wine )
1 Cup (250mL) Cold whipping cream
3 Tbsp (45mL) icing sugar
Frozen wild blueberries
1. Combine blueberries and Champagne in a bowl. Cover and let stand for about 1 hour or until thawed, or refrigerate up to 1 day. Mash slightly with a fork.
2. In a straight-sided, chilled bowl, whip cream with icing sugar just until soft peaks form. Fold about one-quarter of whipped cream into blueberry mixture until blended. Gently fold in remaining shipped cream, leaving streaks. Spoon into Champagne flutes or other serving glasses. Cover loosely and chill for 30 minutes or for up to 4 hours.
3. To serve, garnish with a few frozen blueberries and sprinkle with coarse sugar.
Credit: LCBO Food & Drink Holiday 2007