Raspberry Fool
- Ready In:
- 6hrs 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 cup fresh raspberry
- 1 1⁄2 tablespoons superfine sugar
- 1 tablespoon water
- non-dairy whipped topping or fat-free whipped topping (OR)
-
Whipped Cream
- 2⁄3 cup cold heavy cream
- 1 1⁄2 tablespoons sifted confectioners' sugar
- 1⁄4 teaspoon vanilla
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
sugarpea
Snohomish, WA
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.