Raspberry Fool is a quick and easy raspberry dessert recipe. It’s essentially raspberries and cream that’s been swirled together to make an elegant treat!
Keyword Raspberries and Cream
Prep Time 15minutes
Total Time 15minutes
2cupsDriscoll's raspberries12 ounce package
¼cupconfectioners sugarpowdered sugar
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.
*I added vanilla to this batch of cream, but I thought about giving almond extract, a tablespoon of brandy, or even orange-flavored liquer a try.