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Raspberry Fool


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2003


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


  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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