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Raspberry Fool

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      Raspberry Fool

      John uses fresh raspberries in this pudding-like dessert, but you can use frozen if they're out of season.

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      Raspberry Fool

      John uses fresh raspberries in this pudding-like dessert, but you can use frozen...

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    Turn summer's last berries into this cool, tantalizing treat.
    Everyday Food, September 2003
    • Prep Time 20 minutes
    • Total Time 1 hour 20 minutes
    • Yield Serves 4
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    Ingredients

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

    Directions

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

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