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    Kansas Country Living Magazine
    Home » Raspberry Fool
    Recipes

    Raspberry Fool

    Carol DorrBy Carol DorrAugust 26, 20201 Min Read
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    Jump to Recipe Print Recipe

     

    Raspberry Fool

    Rebecca Howard
    July 2019
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine English

    Ingredients
      

    • 2 1/2 cups fresh ripe raspberries plus additional berries for garnish (if desired)
    • 1/2 cup confectioner’s sugar divided
    • juice of 1/2 lime
    • 1 1/2 cup heavy cream
    • 1 tsp. vanilla

    Instructions
     

    • Place berries, 1/4 cup confectioner’s sugar and lime juice in a small bowl; mash into a chunky purée with a fork. Allow to sit for 10 minutes.
    • In a mixing bowl, whip the heavy cream, 1/4 cup confectioner’s sugar and vanilla until the cream is somewhat stiff and just beginning to hold peaks that do not deflate.
    • Gently fold the raspberry purée into the whipped cream. Do not mix too much—some streaks of white and red are OK. Serve in individual dishes, topping with additional berries as a garnish. Serves 4.

    Notes

    NOTE: You can add more (or less) sugar to the berries depending on the fruit’s sweetness. The cream and raspberry purée can be made and refrigerated separately a few hours ahead; blend together before serving. Leftover fool can be stored for a day or so in the refrigerator. You can also try other berries (strawberries, blackberries) using this basic fool formula.
    Tried this recipe?Let us know how it was!
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