Strawberry and orange fools

I needed a fresh, summery dessert to take to a get-together. This recipe proved to be the ideal dish. Most importantly in this end-of-school-year madness, it was simple. I tripled the recipe to make 12 servings and prepared it in two batches. The most time-consuming step was prepping three pounds of strawberries.

Strawberry and orange fools
(Serves 4. Adapted from recipe originally published in Bon Appétit, May 1996. See original recipe here.)

1 lb. of fresh strawberries, hulled and coarsely chopped
3/4 cup chilled whipping cream
1/3 cup plain Greek yogurt (I used Fage)
3 oz. white chocolate
4 tablespoons sugar
3 tablespoons fresh orange juice
1 teaspoon grated orange zest
2 teaspoons Cointreau or other orange liqueur

Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.

Beat cream in large bowl to stiff peaks. Gently fold in yogurt, sugar, orange juice and peel. Fold in Cointreau and white chocolate. Gently fold in strawberries. Divide among 4 wineglasses or coupes. (Can be made 4 hours ahead. Cover; chill.)

Garnish fools with mint and/or additional halved strawberries and serve.

The fools were cool, creamy, complex, fruity. Summery and delicious!