A raspberry fool is the simplest of desserts—just whole or puréed fruit folded into whipped cream.
18 ounces raspberries (about 4 1/2 cups; see Notes)
1/2 cup plus 2 tbsp. sugar
2 tablespoons raspberry liqueur (optional)
1 pint heavy whipping cream
How to Make It
In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 tbsp. sugar, and the liqueur, if using. Set aside.
In a large bowl, whip cream with remaining sugar using a mixer or whisk until firm peaks form. With a spatula, fold in raspberry-liqueur mixture. Divide fool among 8 glasses or bowls and top with remaining fresh raspberries. Serve immediately or cover and chill for up to 2 hours.
Note: Nutritional analysis is per serving.
Frozen berries are fine here: Use 12 oz. berries and garnish with fresh mint leaves instead of fresh berries.
This is a very easy, very elegant dessert, which I think tastes even better the next day. In a hurry, I've cheated and used Cool Whip and the dessert still turns out great. I serve it with a dark cholocate wafer and a dollop of cream. Everyone asks for this recipe - it's a keeper!
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