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Raspberry Fool

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“This is a simple summer desert, great served with shortbread.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the berries and use a fork to mash them up.
  2. You could also do this in a food processor to get an absolutely smooth purée but I prefer a bit of texture.
  3. Pour the cream into a chilled bowl and whip until you have soft peaks.
  4. You don't want it to be stiff.
  5. Gently fold in the yogurt and about two-thirds of the crushed berries.
  6. Taste for sweetness and add the icing sugar if you want.
  7. Slowly stir in the reserved berries, leaving a swirl of red through the fool.
  8. Roughly chop the pistachios and scatter them over top.

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