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Tangy Raspberry Fool


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

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2011


  • 1 bag (10 ounces) frozen raspberries, thawed
  • 1/4 cup granulated sugar
  • Coarse salt
  • 2 1/2 cups cold heavy cream
  • 1/3 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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