Tangy Raspberry Fool

Prep Time:
10 mins
Total Time:
10 mins

Raspberry puree is artfully swirled through whipped cream to create this fun and easy dessert.


  • 1 bag (10 ounces) frozen raspberries, thawed

  • ¼ cup granulated sugar

  • Coarse salt

  • 2 ½ cups cold heavy cream

  • cup confectioners' sugar

  • 4 teaspoons fresh lemon juice


  1. In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).

  2. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In 6 small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.

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