Raspberry Fool

"With the great new fat free or lite toppings available, "Fools" don't have to be such a guilty pleasure. I've added variations for apricot, blackberry, peach or nectarine, and strawberry fools. You don't have to buy superfine sugar. Simply put granulated sugar in a blender and blend until powdery. Do up a batch and you'll have it on hand."
 
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Ready In:
6hrs 20mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • Place 1/2 cup of the raspberries, superfine sugar and water in a small saucepan; cover and, over low heat, cook until the sugar dissolves.
  • Stir occasionally and continue to cook another 10 minutes, until berries are soft; uncover and cook 1 minute; remove from heat and cool completely.
  • Puree all the contents of the saucepan and sieve to remove seeds; chill, covered, 6-8 hours.
  • (If desired, whip the heavy cream until it begins to mound; add confectioners' sugar and vanilla and beat until firm peaks form).
  • Pour the raspberry puree into a bowl and stir 1/4 cup of whatever cream is being used into the puree; fold in the remaining cream and remaining raspberries.
  • Spoon fool into flutes, goblets or parfait dishes and chill at least 1 hour before serving.
  • Variations: Apricot Fool: Puree 1/2 pound fresh apricots, (peeled by dipping in boiled water and pitted) with 1/2 T superfine sugar; fold all of the puree into all of the whipped cream in one step; chill and serve.
  • Blackberry Fool: Simmer 3/4 cup blackberries with2 1/2 T superfine sugar, or more to taste; fold all of the simmered and chilled puree into all of the whipped cream in one step; chill and serve.
  • Peach or Nectarine Fool: Puree 2 medium peaches (peeled by dipping in boiling water, pitted and cut in chunks), uncooked, with 1 1/2 T superfine sugar; fold all of the puree into all the whipped cream in one step; chill and serve.
  • Strawberry Fool: Puree 1/2 cup uncooked strawberries with 1 1/2 T superfine sugar; strain though mesh sieve; fold all the puree into all the whipped cream in one step; chill and serve.

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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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