Raspberry Fool

Photo by Annabelle Breakey

Ingredients

1 pint heavy whipping cream
2 tablespoons raspberry liqueur (optional)
½ cup plus 2 tbsp. sugar
18 ounces raspberries (about 4 1/2 cups; see Notes)

1. In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 tbsp. sugar, and the liqueur, if using. Set aside. 2. In a large bowl, whip cream with remaining sugar using a mixer or whisk until firm peaks form. With a spatula, fold in raspberry-liqueur mixture. Divide fool among 8 gl...

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Comments

Variations on Raspberry Fool

- 4 ladyfinger cookies
- 1-1/2 cups vanilla nonfat yogurt
- One 10-oz. package frozen unsweetened raspberries, thawed
- 1/3 cup confectioners’ sugar
- 1/2 cup sugar
- 2 cups raspberries
- 1 1/2 cups heavy cream
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- 2 cups whipping cream
- 1 cup sugar
- 1 quart fresh raspberries, washed
- Vanilla cookies (optional)
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- 3 tablespoons heavy cream
- 3 tablespoons sugar
- 1/2 pint raspberries
- 1 1/2 cups vanilla low-fat yogurt
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- 1/2 cup slivered blanched almonds
- 1 1/3 cups sugar
- 4 1/4 cups whipping cream
- 1/2 cup Grand Marnier or other orange liqueur
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- 1 1/2 c all-natural vanilla nonfat yogurt
- 1 package (10-ounce) frozen unsweetened raspberries, thawed
- 1/3 c powered sugar