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!
Photo: Annabelle Breakey; Styling: Randy Mon
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Amount per serving
- Calories: 297
- Calories from fat: 67%
- Protein: 1.8g
- Fat: 22g
- Saturated fat: 14g
- Carbohydrate: 25g
- Fiber: 3g
- Sodium: 23mg
- Cholesterol: 82mg
- 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
- 1. In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 tbsp. sugar, and the liqueur, if using. Set aside.
- 2. 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.
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