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Raspberry Fool

Turn summer's last berries into this cool, tantalizing treat.

  • prep: 20 mins
    total time: 1 hour 20 mins
  • servings: 4

Ingredients

  • 3 cups raspberries
  • 1 cup heavy cream
  • 1/4 cup sugar

Directions

  1. Step 1

    Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.

  2. Step 2

    In a mixing bowl, whip cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with remaining 1 1/2 cups raspberries.

  3. Step 3

    Cover; refrigerate at least 1 hour or up to overnight.

Source
Everyday Food, September 2003