Her: “A fool? What’s a fool? Mom, why are you calling this a fool? I don’t even know what that is. I’ve never heard of it. It has whip cream but why is it a fool? Or are you calling me a fool? I don’t want to be a fool. Mooooooommm.”
And then one big spoonful of raspberry swirled whipped cream into her mouth.
And in 3-2-1…
Her: “Oh mom, this is really, really good.” Smiles and licks and more creamy swirled spoonfuls into her rosebud shaped mouth.
Me: “Give me a bite.”
With the look of shock and awe and a wickedly fast turn of her entire torso, she guards her glass jar of Raspberry Fool like she’s just rebounded the game winning shot in the finals of the WNBA championships.
And replies curtly, “No!”
Me: “Seriously? Not even a bite?”
Her: “Uggggh. Okaaaaaaay,” as she wipes the raspberry swirled cream from the sides of her mouth and hands me the jar.
Just another example of the generosity that’s shared when I deliver leftovers of the day’s recipe creations to my sweet—and can I say it again—more than generous 10 year old.
Sheesh. Who’s the fool now?
This is probably going to be the easiest dessert you may ever make, love and crave in your whole entire life. It’s a bold statement, but I’m standing by it.
Compared to others, this no-bake recipe seems like almost half a recipe. For most desserts the finished product of a Raspberry Fool is merely the starting blocks with much more work to be done.
Cream is whipped. Raspberries are made smooth and sugar and vanilla spike up the sweet flavors.
And then. Fold it. And fold it. And mark it with a…oh, how about a B. And spoon it in my mouth if my daughter will let me.
I took some of the leftovers to Smudge’s friend for an after school treat. She loved it too. And since she knows where her treats come from, she even gave me a bite.
Making me, no more the fool.
About this recipe:
I’m a big fan of Costco. Some may say it’s a store of excess. Just where do you propose we store a pack of 48 paper towels? But to me, it’s a shopper’s delight and Driscoll’s raspberries are always in my cart. Plump and juicy, they go into Smudge’s morning oatmeal, our afternoon smoothies and are perfectly poised on the end of each hand’s finger, and sometimes even a thumb. Exactly why they’re the star of this super simple dessert and when you have raspberries, you have dessert.
I used my KitchenAid hand blender to do the job of pureeing the Driscoll’s raspberries and whipping the cream. If seeds in your puree aren’t your thing, simply press the puree through a fine mesh strainer or sieve into a small bowl. Personally, I like the texture they add to each fluffy mouthful.
I added vanilla to this batch of cream, but I thought about giving almond extract a try since it pairs so well with raspberries. Or use a tablespoon of brandy or even orange-flavored liquer for a new profile of flavor.
Be sure NOT to overmix the fool. The key is gently folding here folks, so that ribbons of raspberries dance in their heads.
While I have some beautiful crystal bowls that were my grandmother’s, I used my small Weck jars for spooning the fool into. With a secure lid it makes them easy to toss into a cooler and take on a picnic or lunch box for dessert on the run.
- 2 cups Driscoll's raspberries (12 ounce package)
- 2 tablespoons granulated sugar
- 2 cups whipping cream
- ¼ cup confectioners sugar (powdered sugar)
- 1 teaspoon vanilla extract
- Puree 1 ½ cups of the Driscoll's raspberries in a food processor or blender with the 2 tablespoons of granulated sugar.
- In a large bowl, add the cream, confectioners sugar and vanilla extract. Mix with an electric hand mixer or whisk by hand until stiff peaks form.
- With a rubber spatula, gently fold in ¾ of the pureed raspberries into the whipped cream mixture, leaving visible swirls. Gently fold in the rest of the puree but be careful not to overmix. Spoon the fool into 4-6 glass cups or small bowls. Top with additional raspberries and serve.
This post is in partnership with Driscoll’s. Visit www.driscolls.com for more berry recipes and to enter their summer sweepstakes.
I love the simplicity of this dessert! It looks perfect for all of summer’s fresh fruit!
I just love simple desserts like this, especially when berries are at their peak. It almost seems like a crime to dress them up with anything more than a little fresh whipped cream. I’m saving this one for our next picnic!
Those raspberries are beyond gorgeous and I love quick and easy desserts! pinned 🙂
I can see why your daughter didn’t want to share. This looks so creamy and pillowy. There’s no way I would want to share either.
OMG YES ! Love the title of this, I make cream and strawberries in the summer All.The.Time, now I’m going to add this raspberry fool to the repertoire! Looks so delicious, and your story totally cracked me up!
This easy recipe looks unreal!! Such a nice summer treat 🙂
Oh raspberry ribbons for days! So glad Smudge shared with you, I don’t know if I would do the same. Hahah, this is definitely a hoard-worthy dessert!
I want to nose dive into this!
Now that is a dessert any fool would love, including me since there is no fool like an old fool. Wish I had been there, it looks divine. Way to go Smudge.
Berry fools are such a simple dessert, but also the perfect summer treat because berries and cream are a match made in heaven. I like to add a crunchy element to mine, like crushed cookies or meringues, or if you have some poundcake on hand, fool becomes trifle, which is my absolute favorite summertime dessert.
How does it hold up in the fridge if I make in the am, and serve it that night?
This looks so creamy and pillowy. There’s no way I would want to share either.
How well does this hold up if I make it early, and serve it 8 hrs. latér?
It only gets better in the fridge as the berries ferment. Yummm